If you’re searching for a dish that combines vibrant flavors, wholesome ingredients, and effortless preparation, then this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is an absolute must-try. It brings together juicy, tender chicken breasts seasoned with zesty lemon and aromatic pepper, nestled on a bed of fluffy rice, and accompanied by perfectly sautéed zucchini and squash. Each bite bursts with freshness and comfort, making it an ideal meal for busy weeknights or when you want to impress family with minimal fuss.
Ingredients You’ll Need
This Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe uses simple, everyday ingredients that beautifully come together in harmony. Each element plays a key role, whether it’s lending brightness, texture, or depth of flavor to the dish.
- Boneless, skinless chicken breasts: The star protein that absorbs the lemon pepper seasoning perfectly.
- Olive oil: Adds healthy fats and helps achieve a golden sear on the chicken and vegetables.
- Lemon pepper seasoning: Brings a vibrant citrus kick paired with a subtle, peppery warmth.
- Garlic powder and onion powder: Provide underlying savory notes that enhance the chicken’s flavor.
- Dried thyme: Offers an earthy, herbal touch to lift the whole dish.
- Lemon zest and juice: Deliver fresh acidity that brightens and balances the flavors.
- Long-grain white rice: Creates a fluffy base to soak up all those delicious juices.
- Chicken broth (or water): Cooks the rice with added depth of flavor.
- Zucchini and yellow squash: Sliced thin to add tenderness, color, and slight sweetness to the dish.
- Onion and garlic (fresh): Sautéed to aromatic perfection for the vegetable medley.
- Salt and pepper: Essential for seasoning throughout and bringing out natural flavors.
- Fresh parsley (optional): A bright, fresh garnish that adds a pop of green and freshness.
How to Make Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Step 1: Prepare the Chicken
Start by preheating your oven to 400°F (200°C). Mix the lemon pepper seasoning with garlic powder, onion powder, dried thyme, salt, and pepper in a small bowl. Rub the chicken breasts with olive oil, then coat them generously with the seasoning blend. Pour fresh lemon juice over the chicken, sprinkle the lemon zest on top, and set aside to marinate while you move on to the next steps. This step ensures the chicken soaks in citrusy, peppery goodness.
Step 2: Cook the Rice
Bring chicken broth or water to a boil in a medium saucepan. Add your rice, reduce the heat to low, cover the pot, and simmer for about 15-18 minutes, or according to package instructions. Once done, keep the rice covered off the heat for 5 minutes to steam – this results in fluffy, tender rice that pairs perfectly with the chicken and vegetables.
Step 3: Cook the Chicken
Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Place the seasoned chicken breasts in the skillet and sear each side for 3-4 minutes until you get a gorgeous golden crust. Then, transfer the skillet to your preheated oven and bake the chicken for 15-20 minutes, or until the internal temperature hits 165°F (75°C). Once cooked, let the chicken rest to retain its juices and tenderness.
Step 4: Cook the Zucchini and Squash
While the chicken bakes, warm another tablespoon of olive oil in a separate skillet over medium heat. Add diced onions and minced garlic, cooking gently for 2-3 minutes until fragrant and softened. Toss in the sliced zucchini and yellow squash, cooking for 5-6 minutes until tender with a slight caramelized edge. Season with salt and pepper to taste—these veggies bring a delightful color and fresh flavor dimension to the plate.
Step 5: Assemble the Dish
Plate the cooked rice as the base, top it with the sautéed zucchini and squash, and then arrange sliced lemon pepper chicken breasts on top. If you love a bit of green freshness, sprinkle chopped parsley over the whole dish. This is the moment when all the flavors come together beautifully, creating a satisfying and balanced meal.
Step 6: Serve and Enjoy
Dig in and savor every bite of this colorful and nourishing Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe. It’s everything you need for a comforting yet light dinner that feels just right any day of the week.
How to Serve Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
Garnishes
Fresh parsley is a classic garnish, adding a burst of vibrant green color and a mild, slightly peppery taste that enhances the dish’s lemony flavors. For an extra touch, a few lemon wedges on the side allow guests to add an additional splash of citrus if desired.
Side Dishes
This recipe is delightfully complete on its own, but if you want to round out the meal, consider a crisp green salad with a light vinaigrette or a side of roasted garlic bread. Both options complement the bright flavors and make your dinner even more satisfying.
Creative Ways to Present
For a fun twist, serve your lemon pepper chicken and rice in individual bowls layered with the veggies on the bottom and sliced chicken on top for a casual yet thoughtful presentation. Alternatively, plate it family-style on a large platter for sharing at the table, encouraging everyone to dive in and savor together.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal even tastier.
Freezing
You can freeze leftover lemon pepper chicken and rice with zucchini and squash in a sealed container or heavy-duty freezer bag for up to 2 months. It’s a lifesaver for busy weeks when you want a quick, homemade dinner on hand.
Reheating
To reheat, thaw frozen portions overnight in the fridge if possible. Warm gently in the microwave or on the stovetop until heated through, adding a splash of water or broth to keep the rice moist and prevent drying out. The chicken remains tender, and the vegetables maintain their lovely texture.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Brown rice works beautifully in this Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe. Just note it takes a bit longer to cook, so adjust your cooking time according to package directions.
Is this recipe gluten-free?
Yes, it naturally is! All the ingredients are gluten-free, making it a safe and delicious option for those avoiding gluten.
Can I substitute the zucchini and squash with other vegetables?
Definitely. Feel free to swap in bell peppers, green beans, or asparagus depending on what you have on hand or your personal preference.
What if I don’t have lemon pepper seasoning?
You can mix fresh lemon zest and ground black pepper with salt and maybe a pinch of cayenne for a close homemade alternative. It might take a small tweak but still packs great flavor.
Can I grill the chicken instead of baking it?
Yes! Grilling the chicken adds a lovely smoky element. Just be sure to watch the time carefully and cook to an internal temperature of 165°F (75°C) for safety and juiciness.
Final Thoughts
This Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe is one of those dishes that feels like a warm hug on a plate. It’s simple enough for weeknights yet special enough to share with loved ones any time you want to brighten up your dinner table. Give it a try—you might just find your new favorite go-to meal!
Print
Lemon Pepper Chicken and Rice with Zucchini and Squash Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Lemon Pepper Chicken and Rice with Zucchini and Squash is a flavorful, wholesome dinner perfect for busy weeknights. Tender chicken breasts are seasoned with lemon pepper and herbs, seared to golden perfection, then baked to juicy doneness. Paired with fluffy rice cooked in savory chicken broth and sautéed zucchini and yellow squash, this dish balances bright citrus, aromatic spices, and fresh vegetables for a well-rounded meal the whole family will love.
Ingredients
Chicken Marinade
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil (for chicken)
- 2 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Zest of 1 lemon
- Juice of 1 lemon
Rice
- 1 cup long-grain white rice (or brown rice for a healthier option)
- 2 cups chicken broth (or water)
- 2 tablespoons olive oil (divided)
Vegetables
- 1 small zucchini, sliced
- 1 small yellow squash, sliced
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
Garnish
- Fresh parsley, for garnish (optional)
Instructions
- Prepare the chicken:
Preheat the oven to 400°F (200°C). Combine lemon pepper seasoning, garlic powder, onion powder, thyme, salt, and pepper in a small bowl. Rub chicken breasts with 1 tablespoon olive oil and coat evenly with the seasoning mix. Squeeze lemon juice over the chicken and sprinkle lemon zest. Set aside to marinate while preparing rice and vegetables. - Cook the rice:
Bring chicken broth or water to a boil in a medium saucepan. Add rice, reduce heat to a simmer, cover, and cook for 15-18 minutes until tender (follow package instructions if different). Remove from heat and let rice rest, covered, for 5 minutes. Fluff with a fork. - Cook the chicken:
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned chicken breasts for 3-4 minutes per side until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes until internal temperature reaches 165°F (75°C). Remove from oven and let rest. - Cook the zucchini and squash:
While chicken bakes, heat remaining olive oil in a large skillet over medium heat. Sauté diced onions and minced garlic for 2-3 minutes until softened. Add sliced zucchini and yellow squash, cooking 5-6 minutes until tender and lightly browned. Season with salt and pepper to taste. - Assemble the dish:
Plate the cooked rice, top with sautéed zucchini and squash. Slice baked lemon pepper chicken and arrange on top. Garnish with fresh parsley if desired. - Serve:
Enjoy your flavorful and nutritious Lemon Pepper Chicken and Rice with Zucchini and Squash!
Notes
- For a healthier option, substitute brown rice for white rice and increase cooking time accordingly.
- Make sure to let the chicken rest after baking to keep it juicy.
- You can swap zucchini and yellow squash for other summer vegetables like bell peppers or asparagus.
- If chicken broth is not available, water can be used but broth adds more flavor to the rice.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (75°C).
