One-Pan Lemon Herb 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 Chicken and Rice

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Chicken and Rice

Tender chicken breast and jasmine rice simmered in a bright lemon-herb broth, creating a vibrant and savory meal that is incredibly satisfying.

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NUTRITION

393kcal
Protein
50.2g
Fat
10.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.5 cup low-sodium chicken broth

1 cup asparagus spears

1 tsp extra virgin olive oil

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

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PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add the chicken pieces to the skillet and sear until golden brown on all sides, about 5 minutes, then remove the chicken and set it aside on a plate.

  • 4

    In the same skillet, add the jasmine rice and toast for 1 minute while stirring constantly to coat the grains in the remaining oil and pan drippings.

  • 5

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

  • 6

    Return the chicken to the skillet, bring the liquid to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid.

  • 7

    Simmer for 12 minutes, then quickly lift the lid to place the asparagus spears on top of the rice and chicken.

  • 8

    Replace the lid and continue cooking for another 3 to 5 minutes until the rice is tender, the liquid is fully absorbed, and the asparagus is bright green.

One-Pan Lemon Herb 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 Chicken and Rice

YOUR SOLIN GENERATED RECIPE

One-Pan Lemon Herb Chicken and Rice

Tender chicken breast and jasmine rice simmered in a bright lemon-herb broth, creating a vibrant and savory meal that is incredibly satisfying.

NUTRITION

393kcal
Protein
50.2g
Fat
10.8g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup jasmine rice

0.5 cup low-sodium chicken broth

1 cup asparagus spears

1 tsp extra virgin olive oil

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

PREPARATION

  • 1

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

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 3

    Add the chicken pieces to the skillet and sear until golden brown on all sides, about 5 minutes, then remove the chicken and set it aside on a plate.

  • 4

    In the same skillet, add the jasmine rice and toast for 1 minute while stirring constantly to coat the grains in the remaining oil and pan drippings.

  • 5

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

  • 6

    Return the chicken to the skillet, bring the liquid to a gentle boil, then reduce the heat to low and cover with a tight-fitting lid.

  • 7

    Simmer for 12 minutes, then quickly lift the lid to place the asparagus spears on top of the rice and chicken.

  • 8

    Replace the lid and continue cooking for another 3 to 5 minutes until the rice is tender, the liquid is fully absorbed, and the asparagus is bright green.