One-Pan Lemon Herb Baked Chicken, Rice, and Broccoli

Preheat your oven to 400°F (200°C).

Rinse the basmati rice under cold water until the water runs clear.

Cut the chicken breasts into 1-inch bite-sized pieces. If using larger broccoli florets, cut them into smaller, uniform pieces.

In a large oven-safe baking dish (around 9x13 inches or similar), combine the rinsed rice, chicken broth, olive oil, garlic powder, dried oregano, salt, and black pepper. Stir well to combine.

Zest half of the lemon directly into the rice mixture, then squeeze in the juice from half of the lemon. Stir again.

Nestle the chicken pieces and broccoli florets evenly into the rice mixture in the baking dish. Ensure the chicken and broccoli are mostly submerged or coated.

Cover the baking dish tightly with aluminum foil.

Bake for 25 minutes.

Carefully remove the foil, stir the mixture gently to ensure even cooking of the rice, and continue baking uncovered for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C), the rice is tender, and most of the liquid has been absorbed.

Let the dish rest for 5 minutes before serving. Squeeze the juice from the remaining half lemon over the top just before serving for an extra fresh burst of flavor.