Name: Spiced chicken with lemon rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 3/4 tsp salt; 2 tsp lemon juice; 5 oz boneless skinless chicken breast, halved horizontally; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/2 tsp smoked paprika; 1 1/2 tsp olive oil; 3/4 medium zucchini, sliced into half-moons; 1 clove garlic, minced

Nutrition

Per serving

455 calories

Protein: 41g; 36% of calories
Carbs: 48g; 42% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the basmati rice, water, and half the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Done when tender and water absorbed.
While the rice cooks, rub the chicken breast pieces with the cumin, coriander, smoked paprika, and half the remaining salt.
Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 4 minutes, flip, and cook for 4 minutes more. Done when opaque in the center, 165°F.
Remove the chicken from the skillet and set aside to rest. Add the remaining olive oil to the same skillet over medium heat. Sauté the zucchini, garlic, and remaining salt for 5 minutes until tender. Done when tender and lightly browned.
Fluff the rice with a fork and stir in the lemon juice. Serve the spiced chicken over the rice with the sautéed zucchini on the side.

Nutrition

Ingredients

Instructions

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