Lemon Garlic Chicken and Rice with Seasonal Vegetables
A flavorful and wholesome dish featuring tender lemon garlic chicken served over fluffy rice and accompanied by vibrant seasonal vegetables.
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Ingredients
Yields 4 servings
- (4) chicken thighs, boneless and skinless
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (2 tablespoons) olive oil
- (1) medium onion, diced
- (4) garlic cloves, minced
- (1) lemon, juiced and zested
- (1 teaspoon) dried oregano
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1 cup) broccoli florets
- (1 cup) bell peppers, sliced
- (1 cup) carrots, sliced
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large bowl, combine the juice and zest of 1 lemon, 2 tablespoons olive oil, 4 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 4 chicken thighs and coat well. Marinate for at least 30 minutes. Add 2/4 teaspoon black pepper.
- 2
In a large skillet over medium heat, add the marinated chicken thighs and cook for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.
- 3
In the same skillet, add 1 medium diced onion and sauté until translucent, about 3-4 minutes.
- 4
Add 1 cup long-grain rice to the skillet and stir for 1 minute to toast the rice lightly.
- 5
Pour in 2 cups of chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and liquid is absorbed.
- 6
While the rice is cooking, steam 1 cup broccoli florets, 1 cup sliced bell peppers, and 1 cup sliced carrots until tender, about 5-7 minutes.
- 7
Once the rice is done, fluff it with a fork and return the chicken to the skillet to warm through for 2-3 minutes.
- 8
Serve the lemon garlic chicken over the rice, topped with steamed vegetables and garnished with 1/4 cup chopped fresh parsley.
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