If you're craving a meal that's both comforting and packed with flavor, this Lemon Chicken recipe is the perfect choice! It’s a delicious dish made with tender boneless chicken thighs, coated in a zesty honey lemon sauce, and paired with sautéed vegetables and fluffy rice. It's quick to prepare, full of bright flavors, and can easily be adapted for your tastes or dietary preferences.
In this recipe, we’ll walk through how to create the perfect Lemon Chicken that’s balanced with a fresh, tangy citrus kick and complemented by savory vegetables and rice. Whether you're meal prepping for the week or looking to make a wholesome dinner, this dish is sure to satisfy!
Ingredients You'll Need
For the Vegetables:
2 heads of broccoli (don’t throw away the stems!)
250g green beans
For the Sauce:
2 lemons (freshly juiced)
125ml chicken stock
3 cloves garlic, grated into a paste
80ml honey
2.5g onion powder
30ml soy sauce
10ml sesame oil
12g corn flour (for thickening)
Sea salt and cracked black pepper to taste
For the Chicken:
1kg boneless, skinless chicken thighs, diced into bite-sized pieces
Olive oil for sautéing
Sesame seeds (optional, for garnish)
For the Rice:
350g basmati rice
700ml water (2:1 ratio)
Sea salt to taste
Step-by-Step Directions
1. Prepare the Vegetables:
Start by prepping your vegetables. Use a sharp paring knife to cut the broccoli into bite-sized florets. Be sure to also trim the stems, which are often discarded but are packed with flavor and nutrients. You can slice them into smaller pieces, or save them for future soups if you’re not using them in this dish.
For the green beans, simply remove the tops and tails, and either leave them whole or cut them in half.
2. Make the Lemon Sauce:
In a small mixing bowl, combine chicken stock, garlic, lemon juice, honey, soy sauce, sesame oil, and corn flour. Whisk everything together until smooth and well combined. Taste the sauce and adjust with a pinch of sea salt and cracked black pepper to bring out the flavors. The corn flour will help thicken the sauce when it heats up.
3. Cook the Rice:
In a large saucepan, add basmati rice and water (a 2:1 ratio). Bring it to a boil, then cover with a lid and lower the heat to a simmer. Let it cook undisturbed for 14 minutes. Once done, turn off the heat and let it sit with the lid on for another 4 minutes before fluffing with a fork.
4. Sauté the Vegetables:
Heat some olive oil in a large pan over medium-high heat. Add the broccoli florets (and stems, if using) and sauté for about 3-4 minutes, until they start to turn golden brown and slightly tender. Add the green beans and continue cooking for another 3 minutes. Add a splash of water and cover with a lid to steam the vegetables for 2 minutes. The result should be tender but still crisp veggies. Remove them from the pan and set aside.
5. Cook the Chicken:
In the same pan, add a bit more olive oil and toss in your chicken thighs. Spread them out evenly and season with sea salt. Sauté for 10 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Once the chicken is fully cooked, pour in the lemon sauce you made earlier. Stir everything together for 1-2 minutes, letting the sauce thicken and coat the chicken. For a pop of color and extra crunch, sprinkle over some sesame seeds.
6. Assemble the Dish:
To serve, layer the fluffy rice onto plates or bowls, top with the sautéed vegetables, and generously spoon the lemon chicken over the top. The sauce will coat everything beautifully, infusing each bite with a perfect balance of tangy, sweet, and savory flavors.
Tips and Substitutes
Vegetable Options: If you’re not a fan of broccoli or green beans, feel free to swap in your favorite vegetables like bell peppers, carrots, or zucchini. This dish is versatile and can easily be customized to suit your tastes!
Rice Alternatives: If you prefer a different grain, quinoa or cauliflower rice would work just as well. You can even serve it over a bed of mashed potatoes for a comforting twist.
Chicken Thighs: For a leaner option, you can use chicken breasts instead of thighs, though chicken thighs provide more flavor and moisture in this dish.
Storage and Meal Prep
This dish is perfect for meal prepping! You can store the lemon chicken, vegetables, and rice in airtight containers in the fridge for up to 4 days. If you want to freeze it, the dish can last for up to 4 months in the freezer. Just be sure to store the components separately for best results.
This Lemon Chicken recipe is a fantastic weeknight dinner that’s packed with flavor, quick to make, and easy to customize. The tangy lemon sauce combined with the honey and soy makes a deliciously sticky glaze that coats the chicken beautifully, while the vegetables and rice make the perfect accompaniment. Whether you’re cooking for a crowd or preparing meals for the week, this dish is sure to be a hit!
Give it a try, and don’t forget to enjoy each juicy, flavorful bite!
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