Pan-Seared Lemon Herb Chicken Bowls

Quick pan-seared chicken breast infused with bright lemon and savory herbs, served over fluffy rice with a colorful mix of vegetables for a wholesome and easy weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $2.77/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• quick
• healthy
• budget-friendly

Ingredients

• 1.5 pound chicken breast (boneless, skinless)
• 2 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 0.75 cup chicken broth
• 2 tablespoon lemon juice
• 3 cup quick-cook white rice (uncooked)
• 16 ounce frozen mixed vegetables
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Prepare the quick-cook white rice according to package directions, typically by combining rice with water and bringing to a boil, then simmering until water is absorbed. While the rice cooks, proceed with the chicken.
2. Slice the chicken breast into 1/2-inch thick pieces. In a small bowl, combine the garlic powder, dried Italian seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon of olive oil to the same skillet, along with the frozen mixed vegetables and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. Pour the chicken broth and lemon juice into the skillet with the vegetables. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 1-2 minutes until the sauce slightly thickens.
6. Return the cooked chicken to the skillet, tossing to coat with the sauce and vegetables. Heat through for 1 minute.
7. Divide the cooked quick-cook white rice among six bowls. Top each with the lemon herb chicken and vegetable mixture. If using, sprinkle with fresh parsley before serving.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)

• Calories: 395
• Protein: 34.2 g
• Carbohydrates: 50.8 g
• Fat: 6.8 g
• Fiber: 4.1 g
• Sodium: 490 mg
• Saturated Fat: 1.2 g
• Sugar: 5.7 g
• Cholesterol: 76 mg