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

Scale

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)

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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).