Sort ingredients
uberjonas
QR Code
Listen
Pdf
In a bowl, combine the chicken with the 4 Tbs. oil, garlic, lemon zest, juice, oregano and the salt. Toss and let marinate for an hour on the counter, or all day in the fridge. (Bring it back to room temp about an hour before you cook!)
Bring a skillet to medium-high heat and add the chicken straight to the pan, searing on each side for six minutes. If you need to sear an additional two minutes per side to get it cooked through, get her done. Let the chicken rest while you cook the veggies.
To the skillet, add the sliced zucchini and corn, along with another Tbs. of olive oil. Season with the garlic and onion powder, along with a good pinch of salt. Sauté these veggies until you get some nice browning in places, three - five minutes. Add the rice to the skillet and toss with the veggies for a minute, sort of toasting it. Then add the stock and lemon juice; bring to a boil, then cover with a lid, reduce the heat and simmer on medium low for about 25 minutes, until the rice is toothy and tender. Off the heat, nestle the chicken back in, letting it rewarm. Then top with chopped tomato and fresh basil. Maybe some parmesan cheese? Of course! Extra squeeze of lemon juice with a drizzle of good oil? ‘Atta girl.
Serve immediately!
Serves 4.