Lemon chicken with rice and pesto

A plate that's bursting with flavor, lemon chicken with rice and pesto. Serve with beautiful roasted veggies and your meal is complete.

50 minutes 4 people Main course
Lemon chicken with rice and pesto


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  • 3 chicken fillets
  • 8 tablespoons of pesto (store-bought or make your own)
  • 2 lemons
  • 300 gram plain rice (about 75 gram per person)
  • 2 raw red beets
  • 1 zucchini
  • 1 large red onion
  • large handful of mixed cherry tomatoes
  • olive oil
  • pepper and salt to taste
Lemon chicken with rice and pesto ingredients
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Kitchen equipment

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  • oven dish
  • medium-sized pan
  • colander
  • medium-sized bowl
  • large skillet
  • 8 large skewers (2 per person)
  • cutting board & chef's knife
  • small blender if you make your own pesto
  • Oven


50 minutes 4 people Main course

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Preparation -- 40 minutes

PRE-HEAT the oven to 190 degrees Celsius or 375 degrees Fahrenheit. SOAK the wooden skewers in water for at least 15 minutes to prevent them from burning. Start with the roasted veggies. 

PEEL the red beets and chop them into small wedges. SLICE the zucchini in thick strips. PEEL the red onion and slice into thick wedges. COMBINE red beets, zucchini and red onion with olive oil, pepper and salt.

ROAST in the oven for 30 minutes, depending on the size of the veggies. After 10 minutes of roasting, slice the cherry tomatoes in half and also add them to the oven dish. If you're adding them at the beginning, they will become mushy.

Meanwhile, FILL a medium-sized pan with water and salt and bring it to a boil. COOK the rice according to the package. REMOVE any excess fat and muscles from the chicken fillets.

CUT the fillets into bite-size pieces and add them to a bowl along with the juice of half a lemon and season with pepper and salt. Let them marinate for 15 minutes.

You can follow our easy recipe for making your own pesto and slice some lemon to garnish your dish later on. 

Lemon chicken with rice and pesto
Lemon chicken with rice and pesto

Finishing the lemon chicken with rice and pesto -- 10 minutes

DRAIN the rice and mix in zest and juice of 1 lemon and place the lid on. LACE the chicken pieces onto the skewers. HEAT olive oil in a large skillet and cook the chicken skewers on both sides for about 4 minutes, or until golden brown.

Always check if the chicken is fully cooked before serving. REMOVE the chicken from the skillet and add in a few slices of lemon and cook them on both sides for a minute.

DIVIDE rice and veggies over 4 plates along with 2 chicken skewers per person and finish it off with pesto on the chicken and a few baked lemon slices.

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