Lemon Pepper Chicken with Rice Pilaf

⏱ Prep: 5 min🔥 Cook: 20 min⏰ Total: 25 min🍽 Serves 4⭐ Easy
Low-carb fork: Skip the rice pilaf — serve chicken with extra green beans and a salad.

Ingredients

Chicken

  • 3boneless skinless chicken breasts
  • 2 tbspolive oil
  • 2 tsplemon pepper seasoning
  • 1 tspgarlic powder
  • 1lemon, cut into wedges
  • to tastesalt

Rice Pilaf

  • 1 cuplong-grain white rice
  • 2 cupschicken broth
  • 2 tbspbutter
  • ½yellow onion, diced
  • 1 clovegarlic, minced
  • pinchdried thyme (or parsley)
  • to tastesalt & pepper

Side

  • 1 lbfresh green beans, trimmed
  • 1 tbspolive oil

Instructions

1Pat chicken dry. Rub with olive oil, lemon pepper, garlic powder, and salt.
2Pilaf: melt butter in saucepan, sauté onion 3 min, add garlic and toast 30 sec, add rice and thyme and toast 1 min. Pour in broth, bring to boil, cover and simmer 18 min.
3Pound chicken to even ¾" thickness (or butterfly). Heat oven-safe skillet over medium-high. Sear chicken 4 min per side until golden.
4Transfer skillet (or move chicken to a sheet pan) to a 425°F oven and finish 5–7 min until 165°F internal. Rest 5 min before slicing.
5Green beans: toss with olive oil, salt & pepper. Roast at 425°F alongside the chicken for ~12 min.
6Serve chicken over pilaf with lemon wedges and green beans.