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Sheet Pan Lemon Herb Chicken & Broccoli with Garlic Rice
"Transform your weeknight dinner into a vibrant, fuss-free experience with this sheet pan wonder. Tender chicken and crisp broccoli florets are roasted to perfection alongside aromatic garlic-infused rice, all brightened by zesty lemon and savory herbs, creating a delicious and easy-to-clean meal."
食材清单
- Olive Oil2 tablespoons
- Salt0.5 teaspoon
- Black Pepper0.3 teaspoon
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烹饪步骤
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for effortless cleanup.
- 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
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
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
Spread the entire chicken, broccoli, and rice mixture in a single, even layer on the prepared baking sheet.
- 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
Serve the sheet pan meal immediately. Garnish with fresh chopped parsley if desired for an added touch of freshness.