Solo Baked Chicken Breast and Lemon Rice

May 19, 2023May 19, 20230 1

Solo Baked Chicken Breast and Lemon Rice for a quick and easy dinner

by The Chefin Entree

Prep

5 min

Cook

30 min

Ready In

35 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

600

Sugar

Fat

26g

Solo Baked Chicken Breast and Lemon Rice is a perfect dish for a busy weeknight when you need something quick, easy, and delicious. The lemon and white wine add a bright, tangy flavor to the chicken and rice, making it a satisfying meal that the whole family will enjoy. The chicken breast is baked with the lemon wedges, which not only add flavor but also help keep the chicken moist during cooking. The rice is cooked with white wine or vermouth, which gives it an extra kick of flavor that pairs perfectly with the chicken.

Instructions

1.	Preheat the oven to 350°F (180°C).
2.	Cut the lemon into wedges and place in a baking dish.
3.	Place the chicken breast on top of the lemon wedges.
4.	In a small bowl, mix together the melted butter and basil. Pour over the chicken.
5.	Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through.
6.	While the chicken is baking, cook the rice on the stovetop according to package instructions, substituting 2/3 cup white wine or vermouth for 2/3 cup of the water.
7.	Serve the chicken with the lemon wedges and the rice.

PROS

This recipe is quick and easy to make with just a few simple ingredients.

The lemon and white wine add a bright, tangy flavor to the chicken and rice.

This dish is a great source of protein.

CONS

The chicken breast can be dry if overcooked, so be sure to check on it often while baking.

The white wine or vermouth may not be suitable for those who don’t drink alcohol.

HEALTH & BENEFITS

Chicken is a great source of protein and is low in fat, making it a healthy addition to any diet.
Lemons are high in vitamin C and antioxidants, which can boost the immune system and improve skin health.

	1 boneless skinless chicken breast
	1 lemon
	2 tablespoons butter , melted
	1 teaspoon basil
	1/3 cup rice , un-cooked
	2/3 cup white wine or 2/3 cup vermouth