Lemon-Parmesan Chicken and Rice Bowl

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 2 mins In an oven-safe pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the rice and stir constantly for 1-2 minutes until lightly toasted. Pour in the hot water or chicken broth. Bring to a boil, then cover the pot tightly.

Recipe View 15 mins Transfer the pot to the preheated oven and bake for 12 to 15 minutes, or until the liquid is absorbed and the rice is tender.

Recipe View 7 mins While the rice is baking, prepare the broccoli. Steam the frozen broccoli florets until tender-crisp, about 5 to 7 minutes. Drain well and season with salt and pepper.

Recipe View 7 mins In a large skillet, heat the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the chicken cubes, season with garlic powder and onion powder, and sauté until browned and cooked through, about 5 to 7 minutes.

Recipe View 7 mins Add the diced onion to the skillet with the chicken and continue cooking until the onions are softened and translucent, about 5 to 7 minutes.

Recipe View 3 mins Once the rice is cooked, spoon it into the skillet with the chicken and onions. Cook for about 3 minutes, allowing the rice to lightly brown on the bottom, creating a crispy texture. Stir in the steamed broccoli, lemon zest, and lemon juice. Toss gently to combine.

Recipe View Top the Lemon-Parmesan Chicken and Rice Bowl with the grated Parmesan cheese and serve immediately. Garnish with extra Parmesan cheese if desired.