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Lemon Chicken with Cilantro Brown Rice
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4.19 from 16 votes

Lemon Chicken with Cilantro Brown Rice

Buttery lemony herbed chicken with stir fried crunchy vegetables and cilantro lemon brown rice all fixed in 30 minutes. Yes, you read it right, all in 30 minutes! Can you believe that? Multitasking and little prepping ahead makes a delicious healthy, hearty meal for your busy weekday dinner/lunch. Try this one out, I guarantee you won’t mind one bit!
Prep Time7 minutes
Cook Time25 minutes
Total Time32 minutes
Course: Chicken
Cuisine: American
Keyword: lemon chicken with cilantro brown rice, lemon chicken with cilantro brown rice recipe
Servings: 4
Calories: 553kcal
Author: Jyothi

Ingredients

  • 2 cups cooked brown rice
  • 1 lemon juiced
  • salt to taste
  • ½ cup cilantro/coriander leaves
  • 4 chicken breasts
  • Marinade
  • Juice of 3 lemons
  • Salt to taste
  • 1 tablespoon ground pepper
  • 1 tablespoon Italian seasoning
  • teaspoon olive oil
  • 2 medium sized broccolis cut into small florets
  • 1 cup zucchini sliced
  • 1 cup baby tomatoes halved
  • 1 tablespoon unsalted butter
  • 8 – 10 cloves garlic minced

Instructions

  • Cook brown rice until nice and fluffy. Once cooked set aside to cool.
  • Add juice of 1 lemon, salt to taste and ½ cup chopped cilantro into rice. Give it a gentle mix.
  • Marinate chicken breasts with lemon juice, salt to taste, pepper, Italian seasoning. Mix well and let it sit in fridge until use.
  • I found these reusable silicone storage bags that would work perfectly for marinating!
  • In a pan heat an teaspoon oil. Stir fry broccoli florets seasoned with little salt for about 2 minutes or so. Remove from pan on to a plate.
  • Stir fry zucchini slices in the same pan for a minute or so. Remove zucchini on to a plate.
  • Throw in the baby tomatoes and let it blister in the pan, takes about a minute depending on the heat of the pan.
  • Add the butter and remaining olive oil. Arrange marinated chicken breasts in the pan. Add minced garlic on sides of the pan. Cook chicken on both sides until seared well. Remove from pan once cooked, let it cool. Slice.
  • Portion chicken, rice, vegetables between 4 storage containers. Top it with some more cilantro leaves.
  • Serve immediately, or cover tightly with lids and refrigerate for up to 4 days.

Nutrition

Calories: 553kcal | Carbohydrates: 51g | Protein: 60g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 152mg | Sodium: 371mg | Potassium: 2150mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2580IU | Vitamin C: 301.3mg | Calcium: 217mg | Iron: 4.7mg