Skillet Lemon Herb Chicken

Tender chicken breast sautéed with garlic, lemon, and oregano, served with fluffy white rice and steamed broccoli for a complete, refreshing meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.51/serving

Dietary

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

Tags

• quick
• stir-fry
• healthy
• savory
• fresh
• one-pot

Ingredients

• 1.5 pound chicken breast (boneless, skinless, sliced into 1/2-inch strips)
• 2 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1 cup chicken broth (nut-free, soy-free)
• 2 tablespoon lemon juice (fresh)
• 1 teaspoon dried oregano
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1.5 cup long grain white rice (uncooked)
• 3 cup water
• 16 ounce broccoli florets (frozen)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breast strips and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
2. Add the diced yellow onion to the same skillet and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
4. Return the chicken to the skillet, bring the sauce to a simmer, then reduce heat to low, cover, and cook for 5 minutes, or until chicken is cooked through.
5. While the chicken cooks, prepare the white rice. In a medium saucepan, combine the long grain white rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Keep covered off heat for 5 minutes.
6. Steam the frozen broccoli florets according to package directions, either in the microwave or on the stovetop, until tender-crisp.
7. Serve the Skillet Lemon Herb Chicken immediately over the cooked rice, with steamed broccoli on the side. Garnish with fresh parsley, if desired.

Notes

Leftovers are excellent for lunch the next day and reheat well in the microwave or stovetop.

Nutrition (per serving)

• Calories: 490
• Protein: 40.5 g
• Carbohydrates: 53.2 g
• Fat: 13.5 g
• Fiber: 4.1 g
• Sodium: 750 mg
• Saturated Fat: 2.2 g
• Sugar: 2.5 g
• Cholesterol: 105 mg