Lemon Herb Chicken with Roasted Broccoli and Rice
Lemon Herb Chicken with Roasted Broccoli and Rice
Ingredients
For the Lemon Herb Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Broccoli
- 4 cups broccoli florets, from 1-2 heads of broccoli
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the chicken: In a shallow dish or bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, chopped parsley, chopped thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and turn to coat evenly. Set aside to marinate while you prepare the broccoli and rice.
⏱️ 5 min
- 3
Prepare the broccoli: On the prepared baking sheet, toss the broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
⏱️ 5 min
- 4
Roast the broccoli: Place the baking sheet with broccoli in the preheated oven and roast for 10 minutes.
⏱️ 10 min•🌡️ 400
- 5
Start the rice: While the broccoli roasts, combine 1 1/2 cups rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Do not lift the lid during cooking.
⏱️ 18 min
- 6
Add chicken to the oven: After the broccoli has roasted for 10 minutes, carefully remove the baking sheet from the oven. Push the broccoli to one side and add the marinated chicken breasts to the other side of the baking sheet, ensuring they are in a single layer. Return the baking sheet to the oven.
⏱️ 2 min•🌡️ 400
- 7
Continue roasting: Roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the broccoli is tender-crisp and slightly charred. Flip the chicken halfway through this cooking time for even browning.
⏱️ 20 min•🌡️ 400
- 8
Rest and serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing. Fluff the cooked rice with a fork. Serve the sliced lemon herb chicken with roasted broccoli and rice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Chicken with Roasted Broccoli and Rice
For the Lemon Herb Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Roasted Broccoli
- 4 cups broccoli florets, from 1-2 heads of broccoli
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 1/2 teaspoon salt
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the chicken: In a shallow dish or bowl, combine 2 tablespoons olive oil, lemon juice, lemon zest, chopped parsley, chopped thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and turn to coat evenly. Set aside to marinate while you prepare the broccoli and rice.
⏱️ 5 min - 3
Prepare the broccoli: On the prepared baking sheet, toss the broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in a single layer.
⏱️ 5 min - 4
Roast the broccoli: Place the baking sheet with broccoli in the preheated oven and roast for 10 minutes.
⏱️ 10 min•🌡️ 400 - 5
Start the rice: While the broccoli roasts, combine 1 1/2 cups rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Do not lift the lid during cooking.
⏱️ 18 min - 6
Add chicken to the oven: After the broccoli has roasted for 10 minutes, carefully remove the baking sheet from the oven. Push the broccoli to one side and add the marinated chicken breasts to the other side of the baking sheet, ensuring they are in a single layer. Return the baking sheet to the oven.
⏱️ 2 min•🌡️ 400 - 7
Continue roasting: Roast for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the broccoli is tender-crisp and slightly charred. Flip the chicken halfway through this cooking time for even browning.
⏱️ 20 min•🌡️ 400 - 8
Rest and serve: Once cooked, remove the chicken from the oven and let it rest for 5 minutes before slicing. Fluff the cooked rice with a fork. Serve the sliced lemon herb chicken with roasted broccoli and rice.
⏱️ 5 min