Pan-Seared Lemon Pepper Chicken with Coconut Rice

Name: Pan-Seared Lemon Pepper Chicken with Coconut Rice
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 8 servings
Cuisine: West African
Ingredients: 2 pound chicken breast (boneless, skinless, thinly sliced or pounded to 1/2-inch thick); 2 tablespoon lemon pepper seasoning; 2 tablespoon olive oil; 2 cup white rice (uncooked); 0.5 yellow onion (chopped); 2 clove garlic (minced); 1 can coconut milk; 0.5 cup chicken broth; 0.5 teaspoon cumin; 1 pound green beans (trimmed); 1 teaspoon salt; 0.5 teaspoon black pepper

Quickly pan-seared chicken breast seasoned with zesty lemon pepper, served alongside fragrant coconut rice and tender green beans for a balanced and flavorful West African-inspired meal.

Prep: 10 min
Cook: 18 min
Total: 28 min
Servings: 8
Cuisine: West African
Difficulty: Easy
Cost: $2.51/serving

Dietary

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

Ingredients

2 pound chicken breast (boneless, skinless, thinly sliced or pounded to 1/2-inch thick)
2 tablespoon lemon pepper seasoning
2 tablespoon olive oil
2 cup white rice (uncooked)
0.5 yellow onion (chopped)
2 clove garlic (minced)
1 can coconut milk
0.5 cup chicken broth
0.5 teaspoon cumin
1 pound green beans (trimmed)
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

Rinse 2 cups white rice thoroughly under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, 1 can coconut milk, 1/2 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is tender. Keep warm.
While rice cooks, pat dry the 2 pounds chicken breast. Season generously with 2 tablespoons lemon pepper seasoning and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and pan-sear for 3-4 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.
In the same skillet, add 1/2 chopped yellow onion and 2 cloves minced garlic. Sauté for 2 minutes until fragrant.
Add the 1 pound trimmed green beans to the skillet. Add 2 tablespoons water, cover, and steam for 3-5 minutes, until green beans are tender-crisp.
Serve the pan-seared chicken with the coconut rice and green beans.

Notes

Pounding the chicken breasts to an even thickness ensures they cook quickly and evenly. Be sure to use full-fat coconut milk for the creamiest rice.

Nutrition (per serving)

Calories: 520
Protein: 37 g
Carbohydrates: 54 g
Fat: 19.5 g
Fiber: 4.5 g
Sodium: 780 mg
Saturated Fat: 9.5 g
Sugar: 2.5 g
Cholesterol: 105 mg