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

Tender chicken breast and jasmine rice simmered together in a bright lemon-infused broth, creating a vibrant and savory one-pan meal.

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NUTRITION

420kcal
Protein
52.5g
Fat
13.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup jasmine rice

0.5 tbsp extra virgin olive oil

0.5 cup low-sodium chicken broth

0.5 medium lemon

1 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

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PREPARATION

  • 1

    Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet or pan over medium-high heat.

  • 3

    Add the seasoned chicken to the skillet and sear until golden brown on all sides, approximately 5 minutes.

  • 4

    Stir in the dry jasmine rice and cook for 1 minute to lightly toast the grains.

  • 5

    Pour in the chicken broth and the juice from the half lemon, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

  • 6

    Bring the liquid to a gentle boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

  • 7

    Remove the lid, stir in the fresh baby spinach until it is just wilted, and serve immediately.

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

Tender chicken breast and jasmine rice simmered together in a bright lemon-infused broth, creating a vibrant and savory one-pan meal.

NUTRITION

420kcal
Protein
52.5g
Fat
13.7g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

5.5 oz chicken breast

0.25 cup jasmine rice

0.5 tbsp extra virgin olive oil

0.5 cup low-sodium chicken broth

0.5 medium lemon

1 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

  • 1

    Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt, black pepper, garlic powder, and dried oregano.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet or pan over medium-high heat.

  • 3

    Add the seasoned chicken to the skillet and sear until golden brown on all sides, approximately 5 minutes.

  • 4

    Stir in the dry jasmine rice and cook for 1 minute to lightly toast the grains.

  • 5

    Pour in the chicken broth and the juice from the half lemon, using a wooden spoon to scrape up any browned bits from the bottom of the pan.

  • 6

    Bring the liquid to a gentle boil, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.

  • 7

    Remove the lid, stir in the fresh baby spinach until it is just wilted, and serve immediately.