A quick and delicious meal that is healthy and the family will love it. Cheesy, lemony, crunchy!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.

  • Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.

  • Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.

  • Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.

  • Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.

  • Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

510 calories; 20 g total fat; 101 mg cholesterol; 246 mg sodium. 38.1 g carbohydrates; 42.7 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2014
Very nice dish. I don't have a stove to oven covered pot so I cooked my rice on the stovetop.. used some basmati. This is a nice base recipe that can be customized by using different veggies and seasonings. Light and filling Read More
(12)

Most helpful critical review

Rating: 1 stars
04/30/2019
This turns out very dry and had an odd flavor. I did add asparagus since I had it but that did t change it much. I think it needs some more liquid. I used fresh lemons and broccoli. Read More
52 Ratings
  • 5 star values: 26
  • 4 star values: 21
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/19/2014
Very nice dish. I don't have a stove to oven covered pot so I cooked my rice on the stovetop.. used some basmati. This is a nice base recipe that can be customized by using different veggies and seasonings. Light and filling Read More
(12)
Rating: 5 stars
09/19/2014
Very nice dish. I don't have a stove to oven covered pot so I cooked my rice on the stovetop.. used some basmati. This is a nice base recipe that can be customized by using different veggies and seasonings. Light and filling Read More
(12)
Rating: 4 stars
10/19/2015
Skip the oven cooked rice part and just do it on the stove top or in a rice cooker. I opted to use fresh broccoli because it was in season and I happened to have boatloads of it but I did not cook it as long as the instructions said as I wanted my broccoli to be al dente (that's just how I prefer it) and I knew that if I cooked it for a lengthy time it would go gray on me and no thanks to that. As mentioned by other users this recipe is great as a base recipe and stands up to being customized. I have made it a couple of times now and even topped some leftovers with a fried egg & Tabasco sauce very very good. I am guessing that if you made a big batch of this you could top it off with some sour cream and cheddar for a casserole treatment. Like I said... good base to work from so 4 stars. Read More
(10)
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Rating: 5 stars
06/05/2015
Simple easy and delicious! I made the rice in the traditional way. Served the dish with a lettuce tomatoes and avocado salad with olive oil and white wine vinegar. It matched great. Read More
(7)
Rating: 5 stars
05/31/2015
Made this tonight for my family and it got 4 thumbs up. My usual pot for rice did not have a lid that was oven safe for this high so I just cooked it completely on the stovetop (simmer on medium for the time directed above worked for me). Read More
(3)
Rating: 4 stars
07/23/2016
It was good! I feel like there were a lot of unnecessary steps though. I felt I could just put thawed broccoli in with the chicken to cook instead of doing the whole steaming thing. I'd also have more lemon juice - it wasn't very lemony! Still very tasty though and I'd make it again. Read More
(3)
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Rating: 5 stars
05/17/2016
My family loved it! I cooked the onion separately to get the flavor our andadded sweet baby peppers & strips of ginger! It was sooo good! I didn't mix the rice with the dish because it's kind of like a fried rice. Thank you for sharing =) Read More
(3)
Rating: 4 stars
11/29/2015
This is good. I would add salt and pepper for more seasoning next time. While the chicken was cooking I made the rice in a cooker and used microwaveable bag of broccoli. Easy and quick. Thanks! Read More
(1)
Rating: 5 stars
02/07/2019
I made this as written except I used Risotto because I didn't have any regular rice and I added a lot more broccoli. It was good as written and I was able to have a couple of servings left over for lunches. When I reheated it the next day I added in some minced garlic and wow was that good! I will for sure make this again and will add "lots" of garlic and maybe even some red pepper to add color and flavor. Thank you for the recipe. Read More
(1)
Rating: 5 stars
09/08/2017
Fast enough for a work night filling and tasty. I made the rice in a pot on the stove and while it was cooking. prepped the ingredients and began cooking according to the recipe instructions. I also used a bag of frozen broccoli and cauliflower so all I had to do was microwave it in the bag and add it to the skillet. Next time I may add a bit of chicken broth to moisten it near the end of the cooking time but it was delicious just as written. Read More
(1)
Rating: 1 stars
04/30/2019
This turns out very dry and had an odd flavor. I did add asparagus since I had it but that did t change it much. I think it needs some more liquid. I used fresh lemons and broccoli. Read More