Marinate the Chicken: In a bowl, combine skinless chicken thighs or breasts with fresh lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper. Mix well to coat the chicken evenly and let it marinate for at least 30 minutes at room temperature.

Cook the Chicken: Heat a skillet over medium heat and add a splash of olive oil. Cook each side for about 5-7 minutes, until golden brown and cooked through. Remove the chicken and let it rest.

Prepare the Rice: In the same skillet, add uncooked white rice and toast for 1-2 minutes, stirring frequently. Pour in chicken broth, bringing the mixture to a boil.

Simmer the Rice: Reduce heat to low and cover the skillet. Allow rice to simmer for about 15-20 minutes until liquid is absorbed and rice is fluffy. Let it sit covered for another 5 minutes.

Combine Chicken and Rice: Return the cooked chicken to the skillet on top of rice. Drizzle with fresh lemon juice and heat together for about 3-4 minutes.

Serve and Garnish: Fluff the rice with a fork to incorporate the chicken. Garnish with freshly chopped herbs if desired and serve hot.