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In today's fast-paced world, finding a delicious yet nutritious meal that delights the senses can often feel like a daunting task. With busy schedules and the constant search for healthy yet satisfying options, home cooks are always on the lookout for recipes that strike the perfect balance between flavor and health. Enter Zesty Lemon Pepper Chicken with Broccoli Rice, a vibrant dish that not only satisfies the palate but also nourishes the body.

Lemon Pepper Chicken and Broccoli Rice

Discover the joy of cooking with Zesty Lemon Pepper Chicken and Broccoli Rice, a nutritious and vibrant dish perfect for any occasion. This recipe combines marinated chicken infused with fresh lemon and spices, served over a bed of healthy broccoli rice. Packed with vitamins and flavor, this dish is not only satisfying but also supports your health goals. Follow our easy step-by-step guide for a delicious meal that will impress your family and friends. Experience a delightful culinary journey that nourishes body and soul.
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Ingredients
  

For the Chicken:

4 boneless, skinless chicken breasts

2 tablespoons olive oil

Zest of 1 lemon

Juice of 1 lemon

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

Fresh parsley, chopped (for garnish)

For the Broccoli Rice:

2 cups broccoli florets (either fresh or frozen)

1 cup jasmine rice (or substitute with brown rice)

2 cups low-sodium chicken broth

1 tablespoon olive oil

1/2 teaspoon garlic powder

Salt and pepper to taste

Lemon juice (optional, to taste)

Instructions
 

Marinate the Chicken:

    - In a medium mixing bowl, combine the olive oil, lemon zest, lemon juice, black pepper, garlic powder, onion powder, and salt. Whisk together until thoroughly mixed.

      - Add the chicken breasts to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes, or up to 2 hours for a more intense flavor infusion.

        Prepare the Broccoli Rice:

          - If using fresh broccoli, chop it finely into small florets. Place the florets in a food processor and pulse until they reach a rice-like texture. If using frozen broccoli, simply thaw and chop it into small pieces.

            - In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Stir in the garlic powder and sauté for about 30 seconds, until fragrant.

              - Add the jasmine rice to the pot, toasting it for approximately 2 minutes while stirring frequently.

                - Pour in the chicken broth, season with salt and pepper to taste, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and cook for 15-20 minutes, following the package instructions for the rice.

                  - After the rice has finished cooking, gently fold in the broccoli rice and allow it to simmer for an additional 5 minutes, or until the broccoli is tender. Adjust the seasoning with lemon juice as desired.

                    Cook the Chicken:

                      - Preheat a grill pan or a skillet over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off.

                        - Place the chicken on the pan and cook for 6-7 minutes per side, or until the chicken is golden brown and fully cooked (the internal temperature should read 165°F/74°C). Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing.

                          Serve:

                            - On individual plates, spoon the broccoli rice, and lay slices of the lemon pepper chicken on top. Finish with a sprinkle of fresh chopped parsley and a drizzle of additional lemon juice, if desired.

                              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4