Lemon pepper grilled chicken with salsa sauce garlic butter rice. Cut it into pcs as required. Add heavy whipping cream, chicken broth, Worcestershire, lemon zest, lemon juice, and lemon pepper seasoning. Add the chicken thighs to the skillet and coat in the sauce.
Instructions In a bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and lemon pepper seasoning.
Place chicken into a resealable plastic bag.
After the chicken is cooked through, garnish with optional parsley.
You can have Lemon pepper grilled chicken with salsa sauce garlic butter rice using 26 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Lemon pepper grilled chicken with salsa sauce garlic butter rice
- It's of For the grilled chicken.
- Prepare 400 gm of chicken breast.
- Prepare 1 of large lemon.
- It's 1 tbsp of crushed pepper powder.
- You need 2 tbsp of olive oil.
- It's 1 tbsp of dried parsley.
- Prepare to taste of Salt.
- Prepare of For the rice.
- Prepare 2 cup of boiled rice.
- Prepare 8-10 of garlic cloves.
- You need 1/2 cup of sweetcorn.
- It's 4 tbsp of butter.
- Prepare 1 teaspoon of oregano.
- Prepare 1 teaspoon of redchile flakes.
- You need of For the salsa sauce.
- Prepare 5-6 of fresh tomatoes.
- You need 1 of Green capsicum.
- Prepare 2 of large onion.
- You need 2-3 of Green chiles the large one(you can use halapino).
- You need 5-6 of garlic clove.
- You need 1 bunch of coriander leaves.
- It's of Paprika powder.
- You need of Black pepper powder.
- Prepare to taste of Salt.
- Prepare of Olive oil.
- It's 1 of lemon juice.
Serve the chicken with the lemon sauce over rice, pasta or noodles. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken. Heat the oil in a pan over a medium heat.
Lemon pepper grilled chicken with salsa sauce garlic butter rice instructions
- First let's make the chicken. For that take the breast pcs pound it. Cut it into pcs as required. Now Marinate it with salt, olive oil, lemon juice, crushed black pepper, parsley and 1 teaspoon of garlic paste. Keep it for at least 1-2.
- Now take a normal non-stick pan or grill pan and grill the chicken in low flame. Keep on changing the sides so that it is evenly cooked. Drizzle olive oil while changing sides. When done keep it aside..
- For the salsa sauce. In a non-stick pan/grill pan/microwave. Roast the tomatoes, capsicum, onion, garlic and green Chile. Keep changing sides, till it gets roasted from all sides. Now let it cool. Remove the skin from the tomatoes, cut the capsicum..
- Now in the mixer add everything along with coriander leaves. Make a paste. You can use it directly by add salt, black pepper powder, lemon juice and paprika powder. Or what I have done is just saute it it olive oil for 5-8 min. The sauce is ready.
- Now for the rice in a pan add butter. Then add the finely chopped garlic. Fry it till brown. Then add the sweet corn. Saute it. Add the rice. Add salt, oregano and red Chile flakes. Mix it for 2-3 min..
- Now for the platting. Take the sauce place it on the serving plate. Put the grilled chicken on it. Add a portion of the butter rice..
Add the lemon juice and cook for a further minute. Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice. Garlic Butter Chicken and Rice makes a wonderful freezer or make-ahead meal. Also, make sure that everything is completely cooled down. Heat olive oil in a Dutch oven over medium-high heat.
