Ginger-Lemon Chicken
Jeweled Rice Pilaf
Ingredients
- ½ cup lemon juice
- 1 cloves garlic, minced
- ½ Tbsp grated ginger
- 1 tsp fresh thyme
- 2 boneless, skinless chicken breasts
- 1 Tbsp olive oil
Instructions
- Whisk together lemon juice, garlic, ginger, thyme, and ¼ tsp each salt and pepper in a small bowl.
- Place chicken in a glass dish; pour lemon mixture over chicken; cover and refrigerate 3 hours.
- Heat oil in a grill pan or cast-iron skillet over medium-high heat; remove chicken from marinade. Discard marinade.
- Cook chicken 5 to 6 minutes per side or until done.
Side Dish Ingredients
- ½ cup chopped pecans
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ¾ cup brown basmati rice
- ½ cup unsweetened dried cranberries
- 1 tsp chopped fresh thyme
Side Dish Instructions
- Toast pecans in a dry skillet over medium heat until fragrant, stirring often.
- Heat oil in a large saucepan over medium heat; add garlic and rice.
- Cook 2 minutes or until toasted; add 1½ cups water, and ¼ tsp each salt and pepper.
- Bring to a boil; cover, reduce heat and simmer 40 minutes or until rice is tender and water is evaporated.
- Add cranberries and thyme during last 5 minutes of cooking; stir in pecans before serving.
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