Description
A vibrant and satisfying bowl featuring tender lemon chicken in a creamy sauce, served over fluffy rice with roasted broccoli and crispy golden potatoes.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 2 cups broccoli florets
- 1 lb baby potatoes, quartered
- 1 lemon, juiced and zested
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until crispy.
- Cook rice according to package instructions. Steam broccoli for 5-7 minutes until tender-crisp.
- Heat remaining olive oil in a skillet over medium-high heat. Season chicken with salt, pepper, and thyme. Cook until browned and cooked through, about 6-8 minutes.
- Add garlic to skillet and cook for 1 minute. Stir in lemon juice, zest, chicken broth, and heavy cream. Simmer for 3-4 minutes until sauce thickens.
- Assemble bowls: divide rice, broccoli, and potatoes. Top with creamy lemon chicken and sauce. Garnish with parsley.
Notes
You can customize the seasonings to taste.