This Lemon Chicken & Rice is a simple and delicious one pan dinner! It comes together quickly so
there's more family time at the table, less time in the kitchen.
This summer I've really been pushing for high protein, quick and easy weeknight meals that are also full of fresh veggies. After all, the farmers markets are overflowing with gorgeous produce right now so we need to enjoy it while we can! I like the easy aspect of cooking as well, because I want to spend as much time outside as I can, whether it's doing fun things with my family or just relaxing and reading on the deck. Isn't that what summer is all about?
My newest quick dinner creation is this One Pan Lemon Chicken & Rice. No need for a separate pot to cook the rice, everything is done in this one skillet. Less mess, less clean up, less time in the kitchen. Perfect meal, right? I certainly think so, and my kids agree!
This tasty dish is made with yellow and red bell peppers, but you could certainly substitute with another vegetable of your choice. Zucchini would be a great addition, as would fresh green beans. I just love the sweetness of the peppers combined with the tart lemon and salty Parmesan cheese. It makes the most delicious combination!
One Pan Lemon Chicken & Rice
Author: Sarah Bates | The Chef Next Door
1/2 Tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into one-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3/4 cup quick-cooking rice
1 1/2 cups water
1/2 teaspoon pepper
1/4 teaspoon salt
Juice of half a lemon
1/2 cup shredded Parmesan cheese, divided
1 Tablespoon chopped fresh parsley
Heat a large skillet over medium-high heat. Add the oil to coat the pan, then add the chicken. Cook until browned, stirring occasionally. Add the bell peppers and rice and cook for 5 minutes, stirring occasionally. Add the water, pepper and salt to the pan and bring to a boil. Cover, reduce the heat, and simmer for about 10 minutes. Add the lemon juice and 1/4 cup of the Parmesan cheese and cook for another 5 minutes, or until the rice is tender. Sprinkle with the remaining Parmesan and parsley and serve immediately.