YOUR SOLIN GENERATED RECIPE
One-Pan Lemon Herb Roasted Chicken and Rice
Tender chicken breast and jasmine rice simmered together in a bright lemon-herb broth, creating a vibrant and zesty one-pan meal.
INGREDIENTS
5 oz Boneless skinless chicken breast
0.33 cup Dry jasmine rice
0.75 cup Low-sodium chicken broth
1 tsp Extra virgin olive oil
1 tbsp Fresh lemon juice
0.5 tsp Lemon zest
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 cup Asparagus tips
1 tbsp Fresh parsley
PREPARATION
Pat the chicken breast dry and season both sides with sea salt, black pepper, garlic powder, and dried oregano.
Heat the olive oil in a small oven-safe skillet or heavy-bottomed pan over medium-high heat.
Sear the chicken for 2-3 minutes per side until golden brown, then remove from the pan and set aside.
Add the dry jasmine rice to the pan and toast for 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan.
Place the chicken back into the pan on top of the rice and bring the liquid to a simmer.
Cover with a tight-fitting lid, reduce heat to low, and cook for 15-18 minutes until the rice is fluffy and chicken is cooked through.
During the last 5 minutes of cooking, tuck the asparagus tips into the rice around the chicken.
Remove from heat, let rest for 5 minutes, and garnish with fresh parsley before serving.