Lemon Herb Chicken and Rice with Spring Vegetables
A vibrant and flavorful dish featuring tender chicken, fragrant herbs, and colorful spring vegetables served over fluffy rice.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1 cup) long-grain rice
- (2 cups) chicken broth
- (1) medium onion, diced
- (2 cloves) garlic, minced
- (1) lemon, juiced and zested
- (1 tablespoon) olive oil
- (1 teaspoon) dried thyme
- (1 teaspoon) dried oregano
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1 cup) asparagus, trimmed and cut into 2-inch pieces
- (1 cup) snap peas, trimmed
- (1/2 cups) cherry tomatoes, halved
- (1/4 cups) fresh parsley, chopped
Instructions
- 1
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- 2
Season 4 chicken breasts with 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2/4 teaspoon salt.
- 3
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- 4
In the same skillet, add 1 medium diced onion and 2 minced garlic cloves. Sauté for 3-4 minutes until the onion is translucent.
- 5
Stir in 1 cup long-grain rice and cook for 1-2 minutes, allowing the rice to toast slightly.
- 6
Add 2 cups chicken broth, the juice and zest of 1 lemon, and bring to a boil.
- 7
Reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
- 8
While the rice is cooking, steam 1 cup asparagus and 1 cup snap peas for about 3-4 minutes until tender-crisp.
- 9
Once the rice is done, fluff it with a fork and stir in the steamed vegetables and 1/2 cup halved cherry tomatoes.
- 10
Slice the cooked chicken and serve it over the rice and vegetable mixture, garnished with 1/4 cup fresh chopped parsley.
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