# Components:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon kosher salt
05 - Zest of 1 lemon
06 - Juice of 1 lemon
07 - 2 cloves garlic, minced
→ Rice
08 - 1 cup long-grain white rice
09 - 2 cups low-sodium chicken broth or water
10 - 1 tablespoon unsalted butter
11 - 1/2 teaspoon salt
→ Garnish (optional)
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon slices
# Directions:
01 - Preheat the oven to 400°F.
02 - Pat chicken breasts dry with paper towels. Combine olive oil, black pepper, kosher salt, lemon zest, lemon juice, and minced garlic in a small bowl.
03 - Rub the seasoning mixture evenly over both sides of the chicken breasts.
04 - Heat a large ovenproof skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side until golden brown.
05 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the internal temperature of the chicken reaches 165°F.
06 - While the chicken cooks, rinse the rice under cold water until the water runs clear.
07 - Bring chicken broth (or water) and butter to a boil in a saucepan. Add rice and salt, stir once, cover, and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand covered for 5 minutes. Fluff with a fork.
08 - Plate the chicken breasts over the cooked rice. Garnish with chopped parsley and lemon slices if desired.
