Sheet Pan Lemon Herb Chicken & Broccoli with Garlic Rice

• Chicken Breasts, boneless, skinless

  2 medium
• Broccoli Florets

  2 cups
• White Rice, uncooked

  0.5 cup
• Chicken Broth

  1 cup
• Olive Oil

  2 tablespoons
• Lemon

  0.5
• Garlic Powder

  1 teaspoon
• Dried Oregano

  1 teaspoon
• Paprika

  0.5 teaspoon
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon
• Fresh Parsley, chopped (optional)

  1 tablespoon

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همه مراحل

1. 1

   Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for effortless cleanup.

2. 2

   In a medium saucepan, combine the uncooked rice and chicken broth. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan, and let it simmer for 12-15 minutes, or until all the liquid has been absorbed and the rice is tender. Remove from heat and fluff gently with a fork.

3. 3

   While the rice cooks, cut the chicken breasts into approximately 1-inch cubes. In a large mixing bowl, combine the cubed chicken, broccoli florets, 1 tablespoon of olive oil, garlic powder, dried oregano, paprika, salt, and black pepper. Toss well to ensure all ingredients are evenly coated. Squeeze the juice from half a lemon over the mixture.

4. 4

   Once the rice is cooked and fluffed, add it to the bowl with the seasoned chicken and broccoli. Drizzle with the remaining 1 tablespoon of olive oil and gently toss to combine, ensuring the rice is slightly mixed with the other ingredients.

5. 5

   Spread the entire chicken, broccoli, and rice mixture in a single, even layer on the prepared baking sheet.

6. 6

   Roast in the preheated oven for 20-25 minutes, or until the chicken is thoroughly cooked (internal temperature reaches 165°F / 74°C) and the broccoli is tender-crisp. Stir the mixture gently halfway through the roasting time to ensure even cooking.

7. 7

   Serve the sheet pan meal immediately. Garnish with fresh chopped parsley if desired for an added touch of freshness.