If you’re craving a dish that’s bursting with fresh, vibrant flavors and comforting warmth, then this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is the perfect choice. It combines juicy, lemon-kissed chicken with fluffy rice and tender sautéed veggies, creating a colorful plate that’s as satisfying to the eye as it is to the palate. The bright citrus notes and peppery kick elevate simple ingredients into something truly special, making this recipe an absolute favorite for any night of the week.
Ingredients You’ll Need
Each ingredient in this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe plays a vital role — from the bright lemon zest to the aromatic herbs, and of course, the fresh vegetables that add just the right balance of texture and color.
- 4 boneless, skinless chicken breasts: The star protein, tender and perfect for soaking up the lemon pepper seasoning.
- 1 tablespoon olive oil: For rubbing on chicken breasts to lock in moisture during cooking.
- 2 teaspoons lemon pepper seasoning: This blend gives the dish its signature zesty and peppery flavor.
- 1 teaspoon garlic powder: Adds a subtle depth of savory warmth.
- 1 teaspoon onion powder: Enhances the umami quality without overpowering.
- 1 teaspoon dried thyme: Brings a fragrant, earthy note that complements lemon beautifully.
- Salt and pepper, to taste: Essential for seasoning and balance.
- Zest of 1 lemon: Delivers a fresh citrus aroma and slight tang.
- Juice of 1 lemon: Brightens the chicken while marinating.
- 1 cup long-grain white rice (or brown rice for a healthier option): The comforting base for this hearty dish.
- 2 cups chicken broth (or water): Cook the rice to infuse it with extra flavor.
- 2 tablespoons olive oil: To sauté vegetables with a perfect golden touch.
- 1 small zucchini, sliced: Adds tender, slightly sweet freshness.
- 1 small yellow squash, sliced: Offers beautiful color contrast and mild flavor.
- 1/2 cup onion, diced: Builds a savory foundation for the vegetable medley.
- 2 cloves garlic, minced: For that punch of aromatic richness.
- Fresh parsley, for garnish (optional): A pop of green and herbaceous brightness to finish.
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). In a small bowl, mix together the lemon pepper seasoning, garlic powder, onion powder, thyme, salt, and pepper. Rub each chicken breast with olive oil, then generously coat them with the seasoning blend on both sides. Squeeze fresh lemon juice over the breasts and sprinkle the zest evenly. Let the chicken marinate while you move on to the rice and veggies — this step is key to locking in those bright, zesty flavors.
Step 2: Cook the Rice
Bring your chicken broth or water to a boil in a medium saucepan. Add the rice, reduce to a simmer, cover, and let cook for 15 to 18 minutes depending on your rice choice. Once tender, remove from heat and keep the pot covered for an additional five minutes to steam. Fluff the rice with a fork so it’s light and fluffy — a perfect base for our lovely lemon pepper chicken and sautéed vegetables.
Step 3: Cook the Chicken
Heat one tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and sear each side for 3 to 4 minutes until beautifully golden brown. Then, transfer the entire skillet to your preheated oven and bake the chicken for 15 to 20 minutes, or until the internal temperature hits 165°F (75°C). Once done, take the chicken out and let it rest so those juices settle in nicely.
Step 4: Cook the Zucchini and Squash
While the chicken bakes, heat the remaining olive oil in another skillet over medium heat. Add diced onions and garlic first and sauté for 2 to 3 minutes until they’re soft and fragrant. Toss in the sliced zucchini and yellow squash, cooking for 5 to 6 minutes while stirring occasionally until the vegetables are tender and just starting to brown. Season with salt and pepper here to taste; these tender veggies bring a sweet and savory complement to the dish.
Step 5: Assemble the Dish
Plate a generous serving of the fluffy cooked rice, then layer on the warm sautéed zucchini and squash. Slice the rested lemon pepper chicken breasts and arrange them artfully on top. If you like, sprinkle with fresh parsley for a delightful splash of color and fresh flavor.
Step 6: Enjoy Your Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
And just like that, your vibrant, flavorful meal is ready to enjoy! This perfect combination of zesty chicken, fluffy rice, and tender vegetables is sure to be a crowd-pleaser every time.
How to Serve Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Garnishes
Fresh parsley is a wonderful, simple garnish that adds brightness and an inviting green color. A sprinkle of extra lemon zest on top can also amp up the citrus aroma just before serving, making each bite more refreshing and lively.
Side Dishes
This dish is wonderfully filling on its own, but if you’re looking to add some extra variety, a crisp green salad or steamed green beans would be an excellent light and crunchy counterpoint to the main plate’s tender textures.
Creative Ways to Present
Try serving your Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe in deep bowls for a cozy, rustic presentation or family-style on a big platter to encourage sharing and conversation around the table. You can even add a wedge of lemon on the side for guests to squeeze as they wish, personalizing the citrus kick.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in airtight containers and keep them refrigerated for up to 3 days. This dish reheats well, making it an excellent option for meal prep or quick lunches during the week.
Freezing
While it’s best enjoyed fresh, you can freeze portions of the cooked chicken and rice separately. Use freezer-safe containers or bags and consume within 2 months for optimal flavor and texture. Defrost overnight in the fridge before reheating.
Reheating
For best results, reheat leftovers gently in a skillet over medium heat or in the oven to maintain the chicken’s moisture and the veggies’ texture. Microwaving works in a pinch but can sometimes dry out the chicken, so cover with a damp paper towel and heat in short intervals.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice adds a nuttier flavor and chewier texture, plus it’s a healthier option with more fiber. Just note that it will take longer to cook, so follow package instructions accordingly.
Is this recipe gluten-free?
Yes, this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is naturally gluten-free, as long as you use gluten-free chicken broth or water. Always double-check labels if you need to avoid gluten strictly.
Can I substitute the chicken with another protein?
You certainly can! Boneless pork chops or firm tofu would work nicely with the seasoning and cooking method, just adjust the cooking times as needed to ensure safety and tenderness.
How spicy is this dish?
This dish is mildly spiced with the peppery seasoning and garlic tones, but it is not hot or overpowering. You can easily adjust the amount of lemon pepper seasoning if you want a bit more kick.
What’s the best way to slice the chicken for serving?
Let the chicken rest after baking to keep the juices in, then slice it thinly against the grain. This ensures tender, easy-to-eat pieces that blend perfectly with the rice and veggies.
Final Thoughts
I cannot recommend this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe enough — it’s a wonderful way to brighten up dinner with fresh flavors and simple ingredients. Whether you’re cooking for family, friends, or just yourself, this satisfying dish is sure to become a go-to favorite that you’ll want to make again and again. Give it a try and enjoy every zesty, comforting bite!
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
This Lemon Pepper Chicken and Rice with Zucchini and Squash recipe is a flavorful, well-balanced meal featuring juicy, oven-baked chicken breasts seasoned with lemon pepper and herbs, served over fluffy rice and topped with sautéed fresh zucchini and yellow squash. The dish combines zesty citrus notes with tender vegetables, creating a wholesome and satisfying dinner ready in just 40 minutes.
Ingredients
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
Rice
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water)
Vegetables
- 2 tablespoons olive oil, divided
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the chicken: Preheat the oven to 400°F (200°C). In a small bowl, combine lemon pepper seasoning, garlic powder, onion powder, dried thyme, salt, and pepper. Rub the chicken breasts with 1 tablespoon olive oil and evenly coat both sides with the seasoning mixture. Squeeze lemon juice over the chicken and sprinkle with lemon zest. Set aside to marinate while preparing other ingredients.
- Cook the rice: In a medium saucepan, bring chicken broth or water to a boil. Add rice, reduce heat to a simmer, cover, and cook for 15-18 minutes or according to package instructions. Remove from heat and let rice sit covered for 5 minutes. Fluff with a fork.
- Cook the chicken: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned chicken breasts for 3-4 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until internal temperature reaches 165°F (75°C). Remove chicken from oven and allow to rest.
- Cook the zucchini and squash: While chicken bakes, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic for 2-3 minutes until softened. Add sliced zucchini and yellow squash, cooking for 5-6 minutes, stirring occasionally, until tender and slightly browned. Season with salt and pepper to taste.
- Assemble the dish: Plate the cooked rice, top with sautéed zucchini and squash, then slice the baked lemon pepper chicken and arrange atop. Garnish with fresh parsley if desired.
- Serve: Enjoy your vibrant and delicious Lemon Pepper Chicken and Rice with Zucchini and Squash immediately!
Notes
- Brown rice can be used instead of white rice for added fiber and nutrients, but cooking time will be longer.
- Ensure chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a spicier twist, add red pepper flakes to the seasoning mix.
- Use fresh lemon zest and juice for the brightest citrus flavor.
