One-Pan Lemon Herb Roasted Chicken and Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Lemon Herb Roasted Chicken and Rice

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Roasted Chicken and Rice

Sautéed chicken and jasmine rice simmered in a bright lemon-herb broth, creating a vibrant and fluffy one-pan meal.

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NUTRITION

406kcal
Protein
47.7g
Fat
13.1g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup jasmine rice

0.5 tbsp extra virgin olive oil

0.66 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh parsley

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PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat.

  • 3

    Sear the chicken for about 3 minutes per side until a golden crust forms, then remove the chicken from the pan and set aside.

  • 4

    Add the dry jasmine rice to the same skillet and stir for 1 minute to lightly toast the grains in the remaining oil and chicken drippings.

  • 5

    Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

  • 6

    Bring the liquid to a gentle boil, then place the chicken breast back on top of the rice.

  • 7

    Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.

  • 8

    Remove from heat, quickly stir in the fresh baby spinach until it wilts from the residual heat, and garnish with chopped fresh parsley before serving.

One-Pan Lemon Herb Roasted Chicken and Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

One-Pan Lemon Herb Roasted Chicken and Rice

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Roasted Chicken and Rice

Sautéed chicken and jasmine rice simmered in a bright lemon-herb broth, creating a vibrant and fluffy one-pan meal.

NUTRITION

406kcal
Protein
47.7g
Fat
13.1g
Carbs
22.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.33 cup jasmine rice

0.5 tbsp extra virgin olive oil

0.66 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

1 tbsp fresh parsley

PREPARATION

  • 1

    Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 2

    Heat the olive oil in a medium non-stick skillet over medium-high heat.

  • 3

    Sear the chicken for about 3 minutes per side until a golden crust forms, then remove the chicken from the pan and set aside.

  • 4

    Add the dry jasmine rice to the same skillet and stir for 1 minute to lightly toast the grains in the remaining oil and chicken drippings.

  • 5

    Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release any flavorful browned bits.

  • 6

    Bring the liquid to a gentle boil, then place the chicken breast back on top of the rice.

  • 7

    Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.

  • 8

    Remove from heat, quickly stir in the fresh baby spinach until it wilts from the residual heat, and garnish with chopped fresh parsley before serving.