Parmesan Chicken With Lemon Rice Recipes

LEMON-PARMESAN CHICKEN AND RICE BOWL

Lemon-Parmesan Chicken and Rice Bowl image

A quick and delicious meal that is healthy and the family will love it. Cheesy, lemony, crunchy!

Provided by Teyonna Mason

Categories Main Dish Recipes Bowls

Time 40m

Yield 5

Number Of Ingredients 11

Ingredients

1 cup rice
5 tablespoons vegetable oil, divided
2 cups hot water
1 (8 ounce) package frozen broccoli
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 large onion, diced
1 lemon, zested and juiced
½ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

Nutrition Facts : Calories 509.9 calories, Carbohydrate 38.1 g, Cholesterol 100.7 mg, Fat 20 g, Fiber 2.6 g, Protein 42.7 g, SaturatedFat 4.6 g, Sodium 245.9 mg, Sugar 2.8 g

PARMESAN CHICKEN WITH LEMON RICE

Parmesan Chicken with Lemon Rice image

I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

2 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked long grain rice
1/2 cup chopped onion
1 large egg
2 tablespoons fat-free milk
3/4 cup panko bread crumbs
2/3 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 cup frozen peas (about 4 ounces), thawed
1/4 teaspoon grated lemon zest
Freshly ground pepper, optional

Steps:

In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes., Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Dip in egg mixture, then in crumb mixture to coat both sides., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 2-3 minutes per side., When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.

Nutrition Facts : Calories 500 calories, Fat 14g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 623mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

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