Description
Lemongrass Chicken with Rice and Zucchini is a vibrant and flavorful dish that brings the essence of Asian cuisine to your dinner table. Juicy chicken marinated in aromatic lemongrass pairs beautifully with tender zucchini and fragrant jasmine rice, making it a delightful meal for family gatherings or weeknight dinners. Ready in under an hour, this recipe is not only simple but also allows for variations based on your favorite vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 2 stalks fresh lemongrass, finely chopped
- 2 medium zucchinis, sliced
- 4 garlic cloves, minced
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
- 2 tbsp extra virgin olive oil
- 1 cup jasmine rice
- 1¼ cups water
Instructions
- Marinate the chicken: In a bowl, combine sliced chicken with minced garlic, lemongrass, soy sauce, and honey. Let it sit while you prepare the rice.
- Cook the rice: Rinse jasmine rice under cold water until clear. Combine with water in a pot, bring to a boil, then reduce heat and cover until fluffy (about 15 minutes).
- Sauté chicken: Heat olive oil in a skillet over medium heat. Add marinated chicken and cook for 6-8 minutes until golden brown.
- Add zucchini: Toss in sliced zucchini during the last few minutes of cooking and sauté until crisp-tender (about 3-4 minutes).
- Serve: Fluff rice and plate it alongside the chicken and zucchini mixture. Drizzle any leftover marinade over the top.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg