Description
A vibrant, one-bowl meal featuring tender chicken in a zesty lemon cream sauce, served over fluffy rice and topped with colorful roasted vegetables.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cubed
- 1 cup long-grain white rice
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup fresh lemon juice
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss broccoli, bell peppers, and red onion with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly charred.
- Cook rice according to package instructions until fluffy. Set aside and keep warm.
- Season chicken cubes with thyme, paprika, salt, and pepper. Heat remaining olive oil in a large skillet over medium-high heat. Cook chicken for 6-8 minutes until browned and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and lemon juice, stirring to combine. Simmer for 3-4 minutes until slightly thickened.
- Return chicken to the skillet, stirring to coat in the lemon cream sauce. Cook for 2 more minutes to heat through.
- Assemble bowls by dividing rice, roasted veggies, and lemon cream chicken. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste.