Lemon-Herb Chicken

Tender chicken breast pan-seared with bright lemon and savory herbs, served alongside fluffy white rice and sweet steamed carrots.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $2.79/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• Low-Residue
• High-Protein
• Low-Fat
• Low-FODMAP
• Low-Saturated-Fat

Tags

• quick
• healthy
• tangy
• stir-fry

Ingredients

• 1 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup white rice (uncooked)
• 2 cup water
• 2 carrots (medium, peeled and sliced)
• 1 tablespoon lemon juice (fresh)
• 1 teaspoon dried parsley

Instructions

1. Season chicken pieces with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until browned and cooked through. Remove chicken from skillet and set aside.
2. While chicken cooks, bring 2 cups water to a boil in a small saucepan. Stir in 1 cup white rice and remaining 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand for 5 minutes, keeping covered.
3. In a microwave-safe bowl with a splash of water, steam the 2 sliced carrots for 3-5 minutes, until tender. Alternatively, steam in a pot on the stovetop.
4. Return chicken to the skillet. Stir in 1 tablespoon fresh lemon juice and 1 teaspoon dried parsley. Cook for another 1-2 minutes until heated through.
5. Serve the sizzling lemon-herb chicken immediately alongside the fluffy white rice and steamed carrots.

Nutrition (per serving)

• Calories: 674
• Protein: 57 g
• Carbohydrates: 79.6 g
• Fat: 13 g
• Fiber: 4 g
• Sodium: 742 mg
• Saturated Fat: 2 g
• Sugar: 3.5 g
• Cholesterol: 160 mg