Lemon-Parmesan Chicken and Rice Bowl recipe
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Ingredients
- 1 cup rice 5 tablespoons vegetable oil, divided 2 cups hot water 1 (8 ounce) package frozen broccoli salt and ground black pepper to taste 2 pounds skinless, boneless chicken breast, cut into 1-inch cubes 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 large onion, diced 1 lemon, zested and juiced ½ cup grated Parmesan cheese
Nutrition Info
- 509.9 caloriescarbohydrate: 38.1 gcholesterol: 100.7 mgfat: 20 gfiber: 2.6 gprotein: 42.7 gsaturatedFat: 4.6 gservingSize: -sodium: 245.9 mgsugar: 2.8 gtransFat: : -unsaturatedFat: : -
Directions Lemon-Parmesan Chicken and Rice Bowl
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Heat an oven-safe pot over medium-high heat, stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice, bring to a boil and place a cover on the pot.
Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
Place broccoli into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
Heat remaining oil in a skillet over medium-high heat, add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
Stir onion into the chicken, continue cooking until onions are soft and translucent, 5 to 7 minutes.
Spoon rice into the skillet, cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture, sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.