Start by cooking the rice:

• Rinse the rice under cold water until the water runs clear.
• In a saucepan, combine the rinsed rice, water, and a pinch of salt.
• Bring to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, prepare the chicken:

• Season both sides of the chicken breasts with salt, pepper, dried thyme, and dried origanum (oregano).
• Heat the olive oil in a large skillet over medium-high heat.
• Add the chicken breasts to the skillet and cook for about 6-8 minutes per side, or until they are cooked through and no longer pink in the center. The cooking time may vary depending on the thickness of your chicken breasts.
• Remove the chicken from the skillet and set it aside on a plate.

• In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
• Add the lemon juice and lemon zest to the skillet. Scrape up any browned bits from the bottom of the pan.
• Reduce the heat to low, and add the unsalted butter to the skillet. Stir until the butter is melted and the sauce is well combined. Simmer for a couple of minutes to thicken the sauce slightly.
• Return the cooked chicken to the skillet and spoon some of the lemon butter sauce over the chicken.
• Serve the lemon butter chicken over the cooked rice, drizzle with more sauce, and garnish with fresh chopped parsley and lemon slices.

  Enjoy your delicious Lemon Butter Chicken on Rice with metric measurements!