Since Paula did not have to work this evening, we ate dinner at home. She was able to sleep late and then cook this simple meal, Grilled Lemon Chicken with Feta Rice, while Theodore and I drove home from school after his practice.
Start by combining 3-4 boneless chicken breasts, 2 tablespoons lemon juice, 1 teaspoon oil, and 2 teaspoons of minced garlic in a zip-top bag. Turn to coat and mix. Let stand for at least 5 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove the chicken from marinade and discard marinade. Sprinkle the chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Grill at least 6 minutes on each side or until the chicken is cooked.
While chicken cooks, cook enough rice to serve everyone. Combine remaining 2 tablespoons lemon juice and remaining 2 teaspoons oil in a bowl, stirring with a whisk. Add the rice, along with 1/4 teaspoon salt, 1/4 teaspoon pepper, some crumbled feta (Note: we used goat cheese since Theodore and Paula do not like feta.), and 1/2 cup chopped fresh basil. Toss to mix all the ingredients and serve the rice with chicken.
This was an easy and very tasty meal!