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Lemon-Parmesan Chicken and Rice Bowl

Rated as 4.37 out of 5 Stars
6

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

40 m servings 510
Original recipe yields 5 servings

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
  4. 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.
  5. 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.
  6. Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
  7. 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.

Footnotes

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

Nutrition Facts


Per Serving: 510 calories; 20 38.1 42.7 101 246 Full nutrition

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Reviews

Read all reviews 39
  1. 49 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 an...

Most helpful critical review

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.

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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 an...

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 ...

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.

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 ha...

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 mediu...

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...

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...

It was as easy as they said and it doesn't require a lot of ingredients

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. ...