Herbed Lemon Chicken and Rice

Juicy chicken breast simmered with rice and tender zucchini in a bright, herbaceous lemon sauce for a flavorful and complete meal.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $1.88/serving

Dietary

• Nut-Free
• Dairy-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• sauté
• quick
• healthy
• savory
• tangy

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 yellow onion (medium, chopped)
• 2 clove garlic (minced)
• 1 cup white rice (uncooked)
• 2 cup chicken broth
• 1 zucchini (medium, diced)
• 1 teaspoon dried Italian seasoning
• 1 tablespoon lemon juice (fresh)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of chicken breast pieces, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook until lightly browned, about 3-4 minutes. Remove chicken from skillet and set aside.
2. Add 1/2 of a chopped yellow onion to the skillet and cook until softened, about 3 minutes.
3. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant. Add 1 cup of uncooked white rice to the skillet and stir for 1 minute.
4. Pour in 2 cups of chicken broth. Bring to a simmer, then return the chicken to the skillet. Reduce heat to low, cover, and cook for 12-15 minutes, or until rice is tender and most liquid is absorbed.
5. Stir in 1 diced medium zucchini and 1 teaspoon of dried Italian seasoning. Cook for another 3-5 minutes, uncovered, until zucchini is tender-crisp.
6. Stir in 1 tablespoon of fresh lemon juice. Serve immediately, garnished with chopped fresh parsley if desired.

Nutrition (per serving)

• Calories: 348
• Protein: 29.5 g
• Carbohydrates: 41.4 g
• Fat: 6.5 g
• Fiber: 2.1 g
• Sodium: 779 mg
• Saturated Fat: 1 g
• Sugar: 2.8 g
• Cholesterol: 80 mg