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
Scale
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.
