Eat your heart you, Rachel Ray. Here’s an easy “30 Minute Meal” if I’ve ever seen one. Easy, tangy, and really flavorful.
Another thing that makes this easy is that you can easily use frozen chicken right out of the freezer. I know that’s taboo for some people, but I honestly don’t have an issue with it. Plus, you can make cute little rectangles when it’s frozen.
Go ahead and get your rice cooking. (1 part rice, 2 parts water, bring to a boil, turn to low, cover for 7-10 minutes)
Finely chop up a ton of garlic.
Add the chicken to a heated, greased pan with a nice pinch of salt. Cook till *almost* done and add your abundance of garlic.
While the chicken is cooking, chop up a few handfuls of fresh parsley and get a lemon ready to squeeze.
When the garlic starts to get a little color on it, add your parsley and freshly squeezed lemon.
Cook till the lemon juice is evaporated. This will deglaze it and get any of that yummy goodness up from the bottom of the pan.
Plate your rice.
Top with chicken, fresh parsley and lemon. It’ll be tangy and gorgeous- and although it looks a little dry in this picture, there’s so much flavor in the chicken, you really won’t need it.
- 1 serving rice – $.20
- 1 chicken breast – $.95
- Fresh parsley – $.25 for this serving
- 1 lemon – $.33
- 1 serving – $1.73