Lemon Chicken with Basmati Rice
Ingredients
- 600g chicken breast, cut into thin cutlets
- 300g basmati rice
- 600ml water
- 1 unwaxed lemon, zest and juice
- 3 tbsp extra-virgin olive oil
- 20g butter
- Salt, to taste
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Instructions
- 1
Rinse the basmati rice under cold water until the water runs almost clear. Put it in a pot with the 600ml of water and a pinch of salt, bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered for 5 minutes.
- 2
Meanwhile, season the chicken cutlets with salt and the lemon zest.
- 3
Heat the olive oil in a large non-stick pan over medium-high heat. Cook the chicken for 3 minutes per side until golden and cooked through. Move it to a plate.
- 4
Lower the heat, add the lemon juice, 3 tablespoons of water and the butter to the pan, and scrape up the browned bits until you have a glossy sauce.
- 5
Fluff the rice with a fork, top with the chicken and spoon the lemon sauce over it.
Notes
Lemon juice is acidic, so this recipe uses a non-stick pan: a 2025 presentation by pediatrician Roberto Berni Canani, published by ASIPAN, lists stainless steel cookware with acidic foods among the factors that can change the nickel in a meal. Every ingredient is rated low on our low-nickel food list.
Tips & Tricks
- Rinsing basmati removes surface starch so the grains stay separate.
- Slice the breast into thin cutlets so it cooks fast and stays juicy.