This recipe for Lemon Chicken with Saffron Rice and Vegetables is a dish full of bright Mediterranean flavors. It is simple enough to enjoy for a weeknight meal, but also wonderful to share at your next gathering with friends.
The citrus-marinated chicken pairs so well with warm, fragrant saffron rice and sweet, tender sautéed peppers and onions, and it all comes together with some more of this delicious lemony marinade. Every bite of this flavorful and vibrant dish is well balanced by assertive flavors and textures!
The three components of the recipe
What makes this recipe so versatile is its three components. Each one is, however, completely interchangeable:
- The saffron rice can be replaced with small-sized pasta, such as orzo, or, even with grains, such as barley or faro
- The vegetables used can be replaced with zucchini, mushrooms or your favorite seasonal ones
- The lemony chicken can be replaced with grilled flank or skirt steak, sliced very thinly. If you are really pressed for time you can even use left over rotisserie chicken
- The lemon vinaigrette. No matter what combination of ingredients you use, whip up this light and refreshing lemon vinaigrette, drizzle it all over this dish generously and enjoy!
Ingredients for the Lemon Chicken with Saffron Rice and Vegetables
- Chicken – you can use chicken breasts, or chicken thighs
- Rice – plain, long-grain rice is best because it is light and fluffy and will not stick. Basmati or jasmine rice are also fine
- Saffron – just the smallest amount adds a distinctive earthy, floral tone to the dish and a vibrant yellow color
- Peppers – I prefer to use smaller-sized peppers, because they have thiner skins
- Onions – red onion for added color, but any onion will do
- Green onions – uncooked they add a nice sharpness to the dish
- Parsley – added at the end for some fresh flavor; cilantro is a good substitute
- Olive oil – use your best extra virgin olive oil
- Lemon marinade – this is used, not only as a marinade, but also as a vinaigrette on the whole dish
The vegetables
The preparation for the vegetables is pretty simple: just toss them with some seasoning and some extra virgin olive oil, then either sauté them in a skillet, or, roast them in the oven until golden brown. I prefer smaller-sized, colorful peppers and small red onions, for a nice visual contrast, but also for their natural sweetness.
Make ahead
Both, the chicken and the vegetables can be cooked ahead of time. While you are cooking the rice, you can gently reheat both, or, serve at room temperature, then toss everything with the lemon vinaigrette just before serving. If you have any leftovers, you can refrigerate them for up to 4 days in a well-sealed container.
- For the chicken and the marinade:
- 1½ lb. small chicken breasts (or thighs), boneless and skinless
- 3 TBSP. fresh lemon juice
- --- zest of one medium lemon
- 2 medium garlic cloves, pressed or minced
- 2 tsp. Dijon mustard
- 2 tsp. honey
- ½ tsp. sea salt
- ¼ tsp. freshly ground pepper
- 6 TBSP. extra virgin olive oil
- For the vegetables:
- 3 TBSP. extra virgin olive oil
- ½ med. red Bell pepper, sliced
- ½ med. yellow Bell pepper, sliced
- ½ green orange Bell pepper, sliced
- 1 small red onion, cut into wedges
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. dried Greek oregano
- For the rice:
- 1 tsp. salt
- 1¼ cup long grain rice
- ½ tsp. saffron threads
- For the topping:
- ¼ cup fresh parsley, or cilantro, minced
- 2 small scallions, thinly sliced
- Prepare the chicken: trim and pat dry the chicken pieces. If the chicken breasts are large, butterfly them in halves so they cook faster and evenly. Place them in a zip-top bag and set them aside.
- Make the lemon marinade: place all ingredients in a glass jar with a screw top lid. Shake well until thoroughly mixed. Pour about half of the marinade over the chicken and reserve the rest. Seal well the bag and turn to coat all the sides. Set aside to marinate for a minimum of 30 minutes (and up to two hours), while you prepare the rest of the dish. (Refrigerate the chicken if you plan to marinate it for longer than 30 minutes).
- Cook the vegetables: in the meanwhile, in a large, non-stick skillet, heat the olive oil and add the pepper slices, the onion and salt, pepper, and oregano. Cook over med-high temperature until softened, stirring and turning as needed. Alternatively, you can roast the vegetables in the oven until soft and nicely charred. Once they are done, transfer them to a large bowl and cover it.
- Preheat the grill: to 375° F.
- Grill the chicken: remove the chicken from the marinade and discard the marinade. Season lightly with some salt and pepper and grill the chicken covered with a grill lid for about 5 minutes on each side or until the internal temperature is 165° F. Transfer to a large plate, cover with foil, and let it rest for 5 minutes. If you do not want to use the grill, you can also sauté the chicken in a large skillet.
- Cook the rice: while the chicken is resting, cook the rice according to package directions, adding 1 tsp. salt to the boiling water and ½ tsp. of saffron threads. This will take about 12 minutes, taste it so you do not overcook the rice. Once the rice is cooked, transfer to the bowl with the vegetables, cover and keep warm.
- Slice the chicken: cut the chicken into slices and add to the bowl with the rice and vegetables.
- Toss everything together: pour over the remaining marinade, add the parsley and scallions and toss it all together gently. Taste and adjust the seasoning if necessary. Serve warm or at room temperature.
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