Description
A flavorful and juicy chicken dish baked with lemon and garlic, served with golden rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 Meyer lemons (juiced and zested)
- 4 cloves fresh garlic (minced)
- 1 cup low-sodium chicken broth
- 1 cup golden rice
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and spray a large oven-safe skillet with nonstick cooking spray.
- Pat chicken breasts dry and season generously with salt and pepper. Place in the prepared skillet.
- In a bowl, whisk together the juice and zest from the Meyer lemons, minced garlic, honey, Dijon mustard, and olive oil. Drizzle half over the chicken.
- Add golden rice around the chicken and pour in chicken broth until just covering the rice.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Let rest for five minutes before serving, drizzling leftover sauce over each plate.
Notes
- Serve with a side of steamed vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 400
- Sugar: 5g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg