Lemon Broccoli Rice with Chicken
Brighten up your dinner routine with this zesty and wholesome Lemon Broccoli Rice with Chicken! This one-pan dish combines tender, golden-seared chicken breasts, fluffy garlic-infused rice, and crisp-tender broccoli, all elevated by a burst of fresh lemon zest and juice. Simmered in flavorful chicken broth, the rice absorbs every bit of tangy, savory goodness, while the broccoli adds a vibrant pop of color and nutrients. Perfect for a quick weeknight meal, this easy recipe comes together in just 45 minutes and serves up restaurant-quality flavor without the fuss. Garnish with fresh parsley for a touch of elegance, and enjoy a healthy, no-fuss meal that’s as satisfying as it is delicious. Keywords: Lemon Broccoli Rice with Chicken, one-pan dinner, healthy chicken recipes, quick dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups broccoli florets
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 2 pieces garlic cloves
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Season both sides of the chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside. (It will finish cooking later.)
In the same skillet, add the remaining 1 tablespoon of olive oil. Mince the garlic cloves and sauté them for 1 minute, until fragrant.
Add the rice to the skillet and stir for 1-2 minutes, coating it in the oil and garlic.
Pour in the chicken broth, and stir in the lemon zest and 2 tablespoons of lemon juice. Bring the mixture to a simmer.
Reduce the heat to low, return the chicken breasts to the skillet, and cover with a lid. Simmer for 10 minutes.
After 10 minutes, add the broccoli florets to the skillet, covering again, and continue to cook for another 10-12 minutes, or until the rice is tender, the chicken is fully cooked (internal temperature of 165°F), and the broccoli is bright green and tender.
Remove the chicken from the skillet and slice it into strips. Fluff the rice and broccoli with a fork, mixing in the final 1 tablespoon of lemon juice.
Serve the rice and broccoli on plates, topping each with sliced chicken. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 843 mg | 37% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.3 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
