Skillet Lemon Herb Chicken
Tender chicken breast infused with lemon and dried herbs, pan-seared to perfection and served with fluffy instant rice and steamed broccoli. A quick and vibrant weeknight meal.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 1
- Cuisine: American
- Difficulty: Easy
- Cost: $2.60/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- High-Protein
- Low-Sugar
Tags
- quick
- healthy
- savory
- fresh
- bake
- stir-fry
Ingredients
- 4 ounce chicken breast (boneless, skinless, cut into 1-inch pieces)
- 1 tablespoon olive oil
- 0.5 teaspoon dried Italian seasoning
- 0.25 teaspoon garlic powder
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 0.5 lemon (juiced)
- 0.5 cup instant white rice
- 0.5 cup frozen broccoli florets
Instructions
- Cook the instant white rice according to package directions, typically by boiling 1 cup of water and stirring in 1/2 cup rice, then covering and letting stand. While rice cooks, prepare the chicken and broccoli.
- Toss the chicken breast pieces with olive oil, dried Italian seasoning, garlic powder, salt, and black pepper in a small bowl.
- Heat a small skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned.
- While the chicken cooks, microwave the frozen broccoli florets according to package instructions until tender-crisp, usually 2-3 minutes.
- Once chicken is cooked, remove the skillet from heat and squeeze the juice from 1/2 lemon over the chicken, stirring to combine.
- Serve the Skillet Lemon Herb Chicken immediately alongside the cooked instant white rice and steamed frozen broccoli florets.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or a skillet.
Nutrition (per serving)
- Calories: 445
- Protein: 37.1 g
- Carbohydrates: 38 g
- Fat: 15.3 g
- Fiber: 2.8 g
- Sodium: 665 mg
- Saturated Fat: 2.4 g
- Sugar: 1.2 g
- Cholesterol: 105 mg