Lemon Herb Chicken and Rice Skillet

Tender chicken and soft rice cook together with gentle vegetables in a fragrant lemon-herb sauce for a comforting and quick weeknight meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $3.45/serving

Dietary

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

Tags

• one-pot
• healthy
• quick

Ingredients

• 1 tablespoon olive oil
• 12 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
• 0.5 teaspoon dried Italian seasoning
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 cup zucchini (sliced, peeled)
• 1.5 cup chicken broth
• 1 cup white rice (uncooked)
• 1 tablespoon lemon juice (fresh)
• 1 tablespoon fresh parsley (chopped)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breast pieces, dried Italian seasoning, garlic powder, salt, and black pepper. Sauté for 3-4 minutes until lightly browned on all sides.
2. Stir in the sliced zucchini, chicken broth, and uncooked white rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
3. Remove from heat, stir in the fresh lemon juice. Let stand covered for 5 minutes. Fluff with a fork and garnish with fresh parsley, if desired, before serving.

Notes

Ensure chicken is cut into small, uniform pieces for even and quick cooking. You can use pre-cooked microwave rice to save a few minutes, adding it with the broth and cooking for just 5 minutes covered.

Nutrition (per serving)

• Calories: 495
• Protein: 51.2 g
• Carbohydrates: 44.8 g
• Fat: 11.5 g
• Fiber: 2.1 g
• Sodium: 780 mg
• Saturated Fat: 2.1 g
• Sugar: 2.2 g
• Cholesterol: 128 mg