One Pan Lemon Chicken & Rice

Author: Sarah Bates | The Chef Next Door

Serves 4


1/2 Tablespoon olive oil

1 pound boneless, skinless chicken breasts, cut into one-inch pieces

1 red bell pepper, chopped

1 yellow bell pepper, chopped

3/4 cup quick-cooking rice

1 1/2 cups water

1/2 teaspoon pepper

1/4 teaspoon salt

Juice of half a lemon

1/2 cup shredded Parmesan cheese, divided

1 Tablespoon chopped fresh parsley

Heat a large skillet over medium-high heat. Add the oil to coat the pan, then add the chicken. Cook until browned, stirring occasionally. Add the bell peppers and rice and cook for 5 minutes, stirring occasionally. Add the water, pepper and salt to the pan and bring to a boil. Cover, reduce the heat, and simmer for about 10 minutes. Add the lemon juice and 1/4 cup of the Parmesan cheese and cook for another 5 minutes, or until the rice is tender. Sprinkle with the remaining Parmesan and parsley and serve immediately.

Bon Appétit!