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
Scale
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.
