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–+ servings
A pan filled with rice, broccoli, red bell peppers, chunks of chicken, garnished with lemon slices and fresh parsley, with black serving utensils on the side.
Penny Kovacs

Lemon Chicken and Rice

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This one pan Lemon Chicken and Rice is super easy and bursting with flavor! Loaded with vegetables too! The rice is hearts of palm providing an extra veggie and keeping this recipe low carb, Paleo and Whole30 friendly. Tender chicken bites with broccoli, peppers and a kiss of oregano complementing the tangy, lemony sauce.
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Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1.5 lbs Chicken breast cut in bite sized pieces, I like Grass Roots Coop
  • 1/4 cup Extra Virgin Olive Oil I like Garcia de la Cruz
  • 2 whole Shallot diced
  • 1 whole Red bell pepper seeded and cut in thin strips
  • 16 oz Broccoli, frozen
  • 9 oz Hearts of palm rice I like Eat Natural Heaven
  • 1 whole Lemon large one or two small- zested and juiced
  • 1/4 cup Parsley fresh, chopped
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Oregano
  • 1 tsp Garlic powder

Method
 

  1. Cut the chicken in bite sized pieces and pat dry with paper towels. Toss with the salt and pepper.
  2. Heat the olive oil in a large skillet.
  3. Add the chicken and cook till browning on all sides and move to a plate.
  4. Place the shallot, peppers and broccoli in the same pan and cook till broccoli is thawed.
  5. Add the chicken back to the pan along with the hearts of palm rice, lemon juice, lemon zest, garlic, oregano and parsley.
  6. Stir together well, cover and allow to simmer for 10 minutes, stirring occasionally.
  7. Garnish with more parsley and lemon slices if desired.
  8. Enjoy!

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