Entree: Greece – Κοτόπουλο λεμονάτο με καστανό ρύζι, κολοκυθάκια, πιπεριά και σπανάκι ➤ Kotópoulo lemonáto me kastanó rýzi, kolokythákia, piperIá kai spánaki (Lemon chicken with brown rice, zucchini, bell pepper and spinach)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Additional 20 min

Total 1 hr 30 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (300 g) brown rice, uncooked
- 3 1/2 cups (840 ml) chicken broth
- 1 medium zucchini, cut into 1/2-inch (1.3 cm) slices, approx. 8 oz (225 g)
- 1 green bell pepper, sliced, approx. 6 oz (170 g)
- 3 cups (90 g) baby spinach
- 4 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 g) dried oregano or 1 tbsp (15 g) fresh oregano, chopped
- Zest of 1 lemon
- Salt to taste
- Black pepper to taste

Instructions

1. In a shallow dish combine lemon juice, lemon zest, 2 tbsp (30 ml) olive oil, garlic, oregano, salt, and pepper. Add chicken breasts and marinate 15–30 minutes if time allows.
2. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and brown 3–4 minutes per side until golden; remove and set aside.
3. In same skillet add reserved marinade, brown rice, and chicken broth; bring to a simmer. Stir in zucchini and green bell pepper.
4. Nestle browned chicken into rice mixture, cover, reduce heat to low, and simmer 35–45 minutes until rice is tender and chicken reaches 165°F (74°C). Add spinach during final 3–5 minutes to wilt.
5. Let rest 5 minutes, fluff rice, adjust seasoning, and serve with additional lemon wedges.