Description
A flavorful and easy weeknight dinner recipe for Lemon Pepper Chicken and Rice with Zucchini and Squash. This gluten-free dish is a satisfying main course with tender chicken, fragrant rice, and colorful veggies.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons olive oil
For the Rice:
- 1 cup long grain white rice, uncooked
- 2¼ cups chicken broth
For the Vegetables:
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
Additional Ingredients:
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons grated Parmesan cheese (optional)
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Season the Chicken: Season chicken with lemon pepper, garlic powder, and salt.
- Cook the Chicken: In a skillet, heat olive oil, sauté chicken until browned and cooked through. Set aside.
- Sauté the Vegetables: In the same skillet, sauté zucchini and squash until tender. Remove and set aside.
- Prepare the Rice: Toast rice in the skillet, add chicken broth, simmer, cover, and cook until tender.
- Combine Ingredients: Return chicken and veggies to the skillet. Stir in lemon juice, zest, and Parmesan. Cook to heat through.
- Serve: Garnish with parsley before serving.
Notes
- Brown rice can be substituted, adjust liquid and cook time accordingly.
- For added flavor, include crushed red pepper or fresh thyme.
- Great for meal prep and reheats well.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1¼ cups
- Calories: 380
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 65mg
