Description

Lemongrass Chicken with Rice and Zucchini is a delightful dish that transports your taste buds to Southeast Asia. This recipe features tender chicken marinated in aromatic lemongrass, paired with fluffy jasmine rice and sautéed zucchini for a fresh, vibrant meal. Perfect for busy weeknights or special gatherings, this dish is both visually stunning and packed with flavor. Impress your family and friends with this easy-to-make culinary experience!

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
2 stalks fresh lemongrass, minced
2 medium zucchinis, sliced
1 cup jasmine rice
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
Juice of 1 lime
2 tbsp honey
1 tbsp fresh ginger, minced
1 tsp sesame oil
2 tbsp olive oil

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Instructions

In a bowl, combine minced lemongrass, garlic, ginger, soy sauce, honey, and lime juice. Add chicken breasts and coat well. Marinate for at least 30 minutes.
Rinse jasmine rice under cold water until clear. Cook rice in a pot with a 1:1 water ratio over low heat for about 15 minutes until fluffy.
In a skillet over medium heat, add olive oil and sauté sliced zucchini for about 3-5 minutes until tender.
In the same skillet, add marinated chicken and cook each side for approximately 6-8 minutes until golden brown and cooked through.
Drizzle sesame oil over the chicken and zucchini before serving.
Fluff rice with a fork and plate it alongside the chicken and zucchini.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Main
Method: Sautéing
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 plate (approximately 400g)
Calories: 550
Sugar: 10g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg