There is something truly comforting and vibrant about the Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe that makes it an absolute joy to cook and share. This dish combines perfectly seasoned, juicy chicken breasts with fluffy rice and tender sautéed zucchini and squash, all brightened by fresh lemon zest and juice. The blend of bold lemon pepper seasoning and fresh herbs creates a meal that’s light but satisfying, colorful but simple, and perfect for nourishing both body and soul any day of the week.
Ingredients You’ll Need
The magic of this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe lies in its straightforward ingredients, each carefully chosen to bring out the best flavors and textures. Every element, from the zesty lemon and aromatic spices to the fresh veggies and hearty rice, plays an essential role in creating a balanced and delicious dish.
- 4 boneless, skinless chicken breasts: The star protein that soaks up all the wonderful seasoning.
- 1 tablespoon olive oil: Used to sear the chicken and add a lovely golden crust.
- 2 teaspoons lemon pepper seasoning: Brings a zesty, slightly spicy kick that defines the dish.
- 1 teaspoon garlic powder: Adds warmth and depth to the chicken’s flavor.
- 1 teaspoon onion powder: Complements the garlic and elevates the savory notes.
- 1 teaspoon dried thyme: A fragrant herb that enhances the chicken with subtle earthiness.
- Salt and pepper, to taste: Essential seasonings that balance all other flavors.
- Zest of 1 lemon: Boosts the brightness and adds a fresh citrus aroma.
- Juice of 1 lemon: Infuses the chicken with a refreshing tanginess and keeps it juicy.
- 1 cup long-grain white rice (or brown rice for a healthier option): Provides a fluffy, neutral base to soak up the delicious juices.
- 2 cups chicken broth (or water): Cooks the rice, imparting extra flavor or keeping it simple.
- 2 tablespoons olive oil: For sautéing the veggies to tender perfection.
- 1 small zucchini, sliced: Adds vibrant color and a mild, grassy flavor.
- 1 small yellow squash, sliced: Offers a sweet, buttery texture that pairs beautifully with zucchini.
- 1/2 cup onion, diced: Provides a slightly sweet foundation when sautéed.
- 2 cloves garlic, minced: Gives punchy aroma and taste to the vegetable medley.
- Fresh parsley, for garnish (optional): Adds a burst of green freshness and visual appeal.
How to Make Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 400°F (200°C). Next, mix together lemon pepper seasoning, garlic powder, onion powder, dried thyme, salt, and pepper in a small bowl. Rub the chicken breasts with olive oil and generously coat each side with the seasoning blend. Finish by squeezing fresh lemon juice over the chicken and sprinkling lemon zest atop. Let the chicken marinate while you focus on the rice and veggies; this little patience will reward you with deeply flavored meat.
Step 2: Cook the Rice
Bring the chicken broth or water to a boil in a medium saucepan. Add your rice, reduce the heat to a gentle simmer, cover the pot, and let it cook according to package instructions—usually about 15 to 18 minutes for long-grain white rice. Once done, turn off the heat and keep it covered for an additional five minutes to steam. Fluff the rice with a fork, ensuring each grain stays light and separate—this fluffy texture is the perfect base for the delicious toppings ahead.
Step 3: Cook the Chicken
Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the marinated chicken breasts for about 3 to 4 minutes on each side or until both sides boast a beautiful golden brown color. Transfer the skillet directly to your preheated oven and bake the chicken for 15 to 20 minutes, or until the internal temperature hits a safe 165°F (75°C). Rest the chicken for a few minutes after baking to keep those juices locked in and tender.
Step 4: Cook the Zucchini and Squash
While the chicken roasts, grab another skillet and warm the remaining tablespoon of olive oil over medium heat. Add the diced onions and minced garlic, sautéing for about 2 to 3 minutes until everything softens and smells irresistible. Toss in the sliced zucchini and yellow squash, cooking for 5 to 6 minutes until the veggies are tender yet still have a slight bite and a gorgeous golden hue. Season with salt and pepper to bring it all together.
Step 5: Assemble the Dish
Dish out the fluffy rice onto plates or bowls, layer the tender sautéed zucchini and squash on top, then add sliced lemon pepper chicken breasts to crown the dish. For an added touch of freshness, scatter some chopped parsley over everything—this finishes the plate with a lovely pop of green and herbaceous flavor.
Step 6: Serve
Your Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is ready to delight! Dig in while warm and savor how every element complements the others, creating a meal that is as nourishing as it is flavorful.
How to Serve Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Garnishes
Fresh parsley is a classic, providing a mild herbaceous note that lightens the dish. For extra color and texture, consider adding thin lemon slices or a sprinkle of freshly ground black pepper right before serving to enhance the citrus and peppery notes.
Side Dishes
This dish holds its own wonderfully, but if you want to round it out, a simple green salad with a lemon vinaigrette or some roasted asparagus would make perfect companions. Alternatively, crusty bread can also be a lovely addition to soak up the flavorful juices.
Creative Ways to Present
Try serving the chicken and veggies layered inside a warm, fluffy pita for a delicious twist or spooning the lemon pepper chicken and rice into vibrant lettuce cups for a fun, finger-friendly presentation that’s sure to impress at any casual gathering.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe can be stored in airtight containers in the refrigerator for up to 3 days, making for convenient, ready-to-enjoy meals later in the week.
Freezing
If you want to keep this dish longer, freeze the cooked chicken and rice mixture separately in freezer-safe containers or bags for up to 2 months. Vegetables are best frozen separately as well to maintain texture and flavor.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of broth or water to prevent dryness. Cover the dish while warming to trap moisture and ensure everything tastes just as fresh as when first made.
FAQs
Can I use bone-in chicken for the Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe?
Yes, you can use bone-in chicken pieces, but you will need to increase the baking time accordingly to ensure they are cooked through, usually closer to 30-40 minutes, depending on size.
Is it possible to make this recipe gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use gluten-free chicken broth and seasonings, which are usually labeled as such.
Can I substitute other vegetables for zucchini and squash?
Certainly! Bell peppers, green beans, or mushrooms all make great alternatives or additions while keeping the dish colorful and nutritious.
What kind of rice works best in this recipe?
Long-grain white rice is typical for a fluffy texture, but brown rice or even jasmine rice can be lovely substitutions if you prefer a nuttier flavor or a healthier option.
How can I make the dish spicier?
Adding a pinch of crushed red pepper flakes to the seasoning mix or serving with a spicy sauce on the side can give your Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe an exciting kick without overpowering the bright lemon flavors.
Final Thoughts
If you’re looking for a recipe that marries ease, flavor, and a splash of healthy freshness, the Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is a true winner. It’s a dish that feels like a warm hug on a plate, perfect for weeknights yet elegant enough for company. Give it a try, and you’ll quickly see why it’s become such a beloved staple in my kitchen and could easily become one in yours as well.
Print
Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A flavorful and wholesome meal featuring tender lemon pepper chicken breasts baked to perfection, served over fluffy long-grain rice and topped with sautéed zucchini, yellow squash, onions, and garlic. This dish offers a balanced combination of protein, vegetables, and grains with a bright lemony zest that makes it perfect for a satisfying weeknight dinner.
Ingredients
For the Chicken:
- 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
For the Rice:
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water)
- 2 tablespoons olive oil (divided)
For the Vegetables:
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
Garnish:
- Fresh parsley (optional)
Instructions
- Prepare the chicken: Preheat your oven to 400°F (200°C). In a small bowl, mix together lemon pepper seasoning, garlic powder, onion powder, dried thyme, salt, and pepper. Rub the chicken breasts with olive oil, then coat both sides evenly with the seasoning blend. Drizzle the fresh lemon juice over the chicken and sprinkle lemon zest on top. Set aside to marinate while preparing the rice and vegetables.
- Cook the rice: Bring the chicken broth or water to a boil in a medium saucepan. Stir in the rice, reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and liquid is absorbed (follow package instructions if different). Remove from heat, keep covered, and let stand for 5 minutes. Fluff the rice gently with a fork.
- Sear and bake the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the seasoned chicken breasts in the skillet and sear for 3-4 minutes on each side until they develop a golden brown crust. Transfer the skillet into the preheated oven and bake the chicken for 15-20 minutes until the internal temperature reaches 165°F (75°C). Remove from oven and let the chicken rest briefly.
- Sauté the vegetables: While the chicken bakes, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced onions and minced garlic, sautéing for 2-3 minutes until fragrant and softened. Add the sliced zucchini and yellow squash, continuing to cook for 5-6 minutes until the vegetables are tender and lightly browned. Season with salt and pepper to taste.
- Assemble the dish: Plate the cooked rice, then spoon the sautéed zucchini and squash over it. Slice the rested lemon pepper chicken breasts and arrange them atop the rice and vegetables. Garnish with fresh parsley if desired.
- Serve: Enjoy your delicious homemade Lemon Pepper Chicken and Rice with Zucchini and Squash!
Notes
- You can substitute white rice for brown rice if you prefer a higher fiber option; cooking time may need adjustment.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Fresh lemon zest and juice brighten the flavors – don’t omit them!
- Leftovers can be refrigerated for up to 3 days and reheated gently.
- For a dairy-free meal, this recipe contains no dairy ingredients.
