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In the realm of culinary creations, few dishes can capture the spirit of quick, nutritious, and flavor-packed meals quite like Zesty Lemon Pepper Chicken paired with Vibrant Broccoli Rice. This dish is a refreshing explosion of flavors that not only excites the palate but also nourishes the body. Imagine succulent chicken breasts infused with the bright tang of lemon pepper, perfectly complemented by the rich green hues and nutritional benefits of broccoli rice. This recipe is not just a meal; it's an experience that brings together the freshness of ingredients with a healthy approach to cooking.

Lemon Pepper Chicken and Broccoli Rice

Discover the refreshing flavors of Zesty Lemon Pepper Chicken paired with Vibrant Broccoli Rice in this delightful recipe. This meal is not only quick to prepare but also packed with nutrition. Succulent chicken is marinated with olive oil, lemon, and spices, while the broccoli rice serves as a colorful and healthy alternative to traditional rice. Perfect for any occasion, this dish combines simple ingredients for a flavorful culinary experience that nourishes the body and excites the palate. Enjoy a nutritious dinner that’s sure to impress!
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Ingredients
  

For the Lemon Pepper Chicken:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Juice of 1 lemon (about 2 tablespoons)

1 teaspoon lemon zest (finely grated)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

1 teaspoon salt

Fresh parsley leaves, for garnish (optional)

For the Broccoli Rice:

2 cups broccoli florets

1 cup uncooked long-grain rice (white or brown)

2 cups chicken broth or vegetable broth

1 tablespoon olive oil

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1/2 lemon

1/4 cup grated Parmesan cheese (optional)

Instructions
 

Marinate the Chicken:

    In a medium-sized bowl, whisk together the 2 tablespoons of olive oil, fresh lemon juice, lemon zest, garlic powder, onion powder, black pepper, and salt until fully combined. Add the chicken breasts to the bowl and turn to coat evenly in the marinade. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to 2 hours for a stronger flavor.

      Prepare the Broccoli Rice:

        a. Using a food processor, pulse the broccoli florets until they achieve a rice-like texture. If you prefer, you can finely chop them by hand.

          b. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds or until fragrant.

            c. Incorporate the uncooked rice into the pan, stirring it around for 1-2 minutes until it slightly toasts.

              d. Pour in the chicken broth and add salt and pepper. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook according to the rice package instructions, typically around 15-20 minutes.

                e. In the final 5 minutes of cooking, gently fold in the processed broccoli rice into the saucepan, cover, and finish cooking until both the rice and broccoli are tender and bright green.

                  f. Once cooked, remove from heat, squeeze in the juice of half a lemon, and stir in grated Parmesan cheese if desired. Set aside.

                    Cook the Chicken:

                      Heat a grill pan or heavy skillet over medium-high heat. Remove the marinated chicken breasts from the bowl, allowing any excess marinade to drip off. Place the chicken in the pan and cook for 5-7 minutes per side, or until they reach an internal temperature of 165°F (75°C) and have beautiful grill marks.

                        Serve:

                          Slice the grilled chicken breasts and serve them atop a generous bed of broccoli rice. Garnish with fresh parsley leaves for a pop of color and serve with extra lemon wedges on the side for an invigorating zest. Enjoy your delightful meal!

                            Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4