Skillet Lemon Herb Chicken

Quick-cooking chicken breasts pan-seared with vibrant lemon and fresh herbs, served alongside tender roasted broccoli and fluffy white rice for a complete and easy meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $2.11/serving

Dietary

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

Tags

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

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 cup broccoli florets
• 0.5 lemon (thinly sliced)
• 2 tablespoon fresh parsley (chopped)
• 1.5 cup white rice (uncooked)
• 3 cup water

Instructions

1. Cook the white rice: Combine 1 1/2 cups white rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
2. While rice cooks, pat chicken breast dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F). Remove chicken from skillet and set aside.
4. Add broccoli florets to the same skillet. Add 2 tablespoons of water, cover, and steam for 3-5 minutes, until tender-crisp. Uncover and cook off any remaining liquid.
5. Return chicken to the skillet. Garnish with lemon slices and chopped fresh parsley. Serve immediately with the cooked white rice and steamed broccoli.

Notes

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

Nutrition (per serving)

• Calories: 480
• Protein: 45 g
• Carbohydrates: 50 g
• Fat: 11 g
• Fiber: 3 g
• Sodium: 500 mg
• Saturated Fat: 2 g
• Sugar: 2 g
• Cholesterol: 105 mg