Lemon Chicken and Rice Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 ounces boneless, skinless chicken breasts, cut into 4 (4-ounce) portions2 teaspoons olive oil4 leeks, white and pale green part only, sliced into thin half moons (about 1 1/2 cups)3 cloves garlic, sliced1 lemon, zested and juiced1 teaspoon dried dill1 cup brown rice2 cups boiling water2 cups broccoli, chopped1 tablespoon chopped chives
Preheat the oven to 375 degrees.
Coat a large oven-safe skillet with cooking spray, then place over medium heat. Add the chicken and cook for four minutes per side.
Set the chicken aside, then add the oil to to the skillet.
Add the leeks and garlic to the warm skillet and cook for two minutes, stirring occasionally.
Squeeze half of the lemon over the vegetables, stirring to scrape up any brown bits on the bottom. Add the dill and brown rice and cook for two minutes, stirring often.
Pour in the boiling water, stir to combine, and cook until it reaches a boil again.
Place the chicken breasts on top, then squeeze on the remaining lemon juice. Place both (juiced) halves of the lemon in the dish.
Cover and bake for 40 minutes, then add the broccoli to the dish and bake another five minutes. The dish is ready when the rice is fully cooked and the chicken reaches an internal temperature of 165 degrees.
Remove from the oven, discard the lemon halves, and sprinkle the dish with the lemon zest and chives. Serve immediately.
Serving Size: Makes 4 servings: 4 ounces chicken breast, 1/2 cup prepared rice, and 1/2 cup broccoli
Coat a large oven-safe skillet with cooking spray, then place over medium heat. Add the chicken and cook for four minutes per side.
Set the chicken aside, then add the oil to to the skillet.
Add the leeks and garlic to the warm skillet and cook for two minutes, stirring occasionally.
Squeeze half of the lemon over the vegetables, stirring to scrape up any brown bits on the bottom. Add the dill and brown rice and cook for two minutes, stirring often.
Pour in the boiling water, stir to combine, and cook until it reaches a boil again.
Place the chicken breasts on top, then squeeze on the remaining lemon juice. Place both (juiced) halves of the lemon in the dish.
Cover and bake for 40 minutes, then add the broccoli to the dish and bake another five minutes. The dish is ready when the rice is fully cooked and the chicken reaches an internal temperature of 165 degrees.
Remove from the oven, discard the lemon halves, and sprinkle the dish with the lemon zest and chives. Serve immediately.
Serving Size: Makes 4 servings: 4 ounces chicken breast, 1/2 cup prepared rice, and 1/2 cup broccoli
Nutritional Info Amount Per Serving
- Calories: 289.6
- Total Fat: 4.9 g
- Cholesterol: 66.0 mg
- Sodium: 97.2 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 3.7 g
- Protein: 30.7 g
Member Reviews
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BOXERSOUL
This was a very easy recipe to make. I prepped everything ahead of time so all I had to do was follow the recipe. My only critique is that there is a bitter flavor. I'm not sure if it's because I used too much lemon, or if the leeks were cooked too long. Would love some feedback on that. - 1/27/14
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BPETRIE7
Chicken was dry and overcooked. Next time I will check it at 30 minutes instead of 40. I added some sliced summer squash along with the broccoli. Delish! The bitterness in my dish came from the lemon, but I think this is a pretty bland dish without some zing. add salt & pepper too. - 1/4/15
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WENDYDANCER
I made this using my Instant Pot. First I cooked the rice following the directions above only using chicken broth in place of water. 12 minutes in the IP. Then I sauteed the chicken in the IP & put the rice & broccoli back in. Another 5 minutes on manual setting. It was fantastic!! - 12/27/19