Lemon-Herb Chicken with Rice and Roasted Broccoli

Name: Lemon-Herb Chicken with Rice and Roasted Broccoli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 pound broccoli florets (chopped into bite-sized pieces); 2 tablespoon olive oil; 1 teaspoon dried oregano; 1 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon lemon juice (fresh); 2 cup instant white rice; 2.5 cup water

Tender chicken breast seasoned with lemon and herbs, roasted alongside fresh broccoli, served with fluffy instant white rice for a quick and wholesome meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: American
Difficulty: Easy
Cost: $1.93/serving

Dietary

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

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 pound broccoli florets (chopped into bite-sized pieces)
2 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon lemon juice (fresh)
2 cup instant white rice
2.5 cup water

Instructions

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
In a large bowl, combine the chicken breast pieces and broccoli florets. Drizzle with 2 tablespoons olive oil, then sprinkle with 1 teaspoon dried oregano, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure everything is evenly coated.
Spread the chicken and broccoli in a single layer on the prepared sheet pan. Roast for 18-20 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
While the chicken and broccoli are roasting, prepare the instant white rice according to package directions. Typically, this involves combining 2 cups instant white rice with 2 1/2 cups water in a saucepan, bringing it to a boil, then removing from heat, covering, and letting it stand for 5 minutes.
Once roasted, remove the sheet pan from the oven and squeeze 1 tablespoon fresh lemon juice over the chicken and broccoli.
Serve the lemon-herb chicken and roasted broccoli immediately alongside the hot instant white rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

Calories: 420
Protein: 38.5 g
Carbohydrates: 40.5 g
Fat: 11.5 g
Fiber: 3.2 g
Sodium: 350 mg
Saturated Fat: 2.1 g
Sugar: 2.5 g
Cholesterol: 95 mg