Pluck the parsley leaves, dice the onion, mince garlic cloves, dice bell peppers, dice roma tomatoes, cut zucchini in slices, zest the lemon, and squeeze out lemon juice.
Mix together salt, black pepper, dried oregano, and paprika.
Coat the chicken pieces with the herb and spice mixture. Remove the chicken from the bowl and set it aside.
Step 2
Preheat the stove to medium-high heat (6.0).
Add cooking oil to the stove and heat it up. Brown the seasoned chicken pieces for about 3 minutes on each side. Transfer the browned chicken to a plate.
In the same pan, sauté the diced onion, minced garlic, diced zucchini, and diced bell pepper for about 4-5 minutes until they soften. Add the rice to the pan and stir.
Pour in the lemon juice, lemon zest, and diced tomatoes. Add chicken broth to the pan. Place the browned chicken pieces on top of the rice and vegetables.
Cover the pan and reduce the heat to low (4.0). Let it cook for approximately 20 minutes until the rice is fully cooked and the chicken is tender.
Step 3
Once done, serve the Lemon Herb Chicken with Vegetable Rice, garnishing it with the fresh parsley. Enjoy!
