Juicy lemon and pepper chicken breasts served atop light, fluffy rice for a bright, satisfying dish.
# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon kosher salt
05 - Zest of 1 lemon
06 - Juice of 1 lemon
07 - 2 cloves garlic, minced
→ Rice
08 - 1 cup long-grain white rice
09 - 2 cups low-sodium chicken broth or water
10 - 1 tablespoon unsalted butter
11 - 1/2 teaspoon salt
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon slices
# Directions:
01 - Set the oven to 400°F.
02 - Pat chicken breasts dry. Combine olive oil, black pepper, kosher salt, lemon zest, lemon juice, and minced garlic in a bowl.
03 - Rub the lemon pepper mixture evenly over both sides of each chicken breast.
04 - Heat an ovenproof skillet over medium-high heat and sear chicken breasts for 2 minutes per side until golden brown.
05 - Transfer the skillet to the oven and roast for 15 to 18 minutes until the internal temperature reaches 165°F.
06 - While chicken cooks, rinse rice under cold water until clear.
07 - Bring chicken broth or water and butter to a boil in a saucepan. Add rice and salt, stir once, cover, and simmer on low for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
08 - Plate chicken breasts atop the rice and garnish with fresh parsley and lemon slices if desired.
