Lemon-Parmesan Chicken and Rice Bowl

Ingredients

• 1 cup rice
• 5 tablespoons vegetable oil , divided
• 2 cups hot water
• 1 , 8 ounce
• salt and ground black pepper to taste
• 2 pounds skinless , boneless chicken breast, cut into 1-inch cubes
• 1.5 teaspoons garlic powder
• 1.5 teaspoons onion powder
• 1 large onion , diced
• 1 lemon , zested and juiced
• 0.5 cups grated Parmesan cheese

Instructions

1. 1

   Preheat oven to 400 degrees F (200 degrees C).

2. 2

   Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.

3. 3

   Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.

4. 4

   Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.

5. 5

   Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.

6. 6

   Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.

7. 7

   Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.