Lemon_Parmesan_Chicken_and_Rice_Bowls.md

Lemon Parmesan Chicken and Rice Bowls

Yield: 5 servings

Time: 1 hour

Ingredients

• 1 cup rice
• 5 tablespoons vegetable oil (divided)

• 1 (8 ounce) package frozen broccoli

• 2 pounds skinless, boneless chicken breast (cut into 1-inch cubes)
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder

• 1 large onion (diced)

• 1 lemon (zested and juiced)
• 1/2 cup grated Parmesan cheese

Directions

1. Preheat oven to 400F.
2. 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.
3. Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
4. 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.
5. 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.
6. Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
7. 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.