Description
A vibrant and flavorful Lemon Pepper Chicken and Rice dish featuring tender, juicy chicken breasts seasoned with lemon pepper and herbs, served over fluffy white rice with sautéed zucchini and yellow squash. This wholesome, one-pan meal combines bright citrus notes with savory spices for a comforting yet light dinner option.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Zest of 1 lemon
- Juice of 1 lemon
Rice
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water)
- 2 tablespoons olive oil
Vegetables
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the chicken: Preheat the oven to 400°F (200°C). In a small bowl, mix lemon pepper seasoning, garlic powder, onion powder, thyme, salt, and pepper. Rub chicken breasts with 1 tablespoon olive oil, then coat evenly with the seasoning mix. Squeeze lemon juice over the chicken and sprinkle lemon zest. Set aside to marinate.
- Cook the rice: Bring chicken broth or water to a boil in a medium saucepan. Add rice, reduce heat to simmer, cover, and cook for 15-18 minutes until tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Sear and bake the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear chicken breasts 3-4 minutes per side until golden brown. Transfer skillet to oven and bake for 15-20 minutes or until internal temperature reaches 165°F (75°C). Remove and let rest.
- Sauté the vegetables: While chicken bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic for 2-3 minutes until softened. Add sliced zucchini and yellow squash, cooking for 5-6 minutes until tender and lightly browned. Season with salt and pepper.
- Assemble the dish: Place cooked rice on plates or bowls. Top rice with sautéed zucchini and squash. Slice baked chicken and arrange on top. Garnish with fresh parsley, if desired.
- Serve: Enjoy the Lemon Pepper Chicken and Rice with Zucchini and Squash immediately for a balanced and delicious meal.
Notes
- You can substitute brown rice for a healthier option, adjusting cooking times accordingly.
- Use an instant-read thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
- For added flavor, marinate the chicken for up to 30 minutes before cooking.
- Fresh lemon zest and juice brighten up the dish, but bottled lemon juice can be used in a pinch.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
