Name: Parmesan chicken with roasted vegetables
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 1 serving
Ingredients: 3 lb boneless skinless chicken breasts, patted dry; 2 1/3 cups jasmine rice; 3 cups water; 1 1/4 lb broccoli florets, cut into bite-size pieces; 3 red bell peppers, sliced into strips; 2 medium zucchinis, sliced into half-moons; 1/4 cup extra virgin olive oil; 1/3 cup grated parmesan cheese; 2 1/2 tsp garlic powder; 1 1/2 tbsp salt; 1 3/4 tsp black pepper

Instructions

Prep 25 min · Cook 25 min

Preheat the oven to 400°F. Line two half-sheet pans with parchment paper. Toss the broccoli, bell peppers, and zucchini on the pans with half the olive oil, half the salt, and half the pepper. Spread the vegetables into a single layer.
Place the pans in the oven and roast for 20 to 25 minutes until the vegetables are tender and charred at the edges.
While the vegetables roast, combine the jasmine rice, water, and a pinch of salt in a large pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
Season the chicken breasts evenly on both sides with the garlic powder, the remaining salt, and the remaining pepper.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Working in two batches to avoid crowding, sear the chicken for 6 to 8 minutes, flip, and cook for 6 to 8 minutes more. When the thickest part reaches 165°F and the center is opaque, remove to a cutting board.
Fluff the rice with a fork. Slice the chicken into strips. Divide the rice, roasted vegetables, and chicken among eight containers or plates. Sprinkle each serving with the parmesan cheese.

Nutrition

Ingredients

Instructions

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