Lemon and Herb Chicken

Lemon Chicken has always been a tough one for me to perfect. If you are looking for an easy, fresh, healthy meal for your family for dinner, this one is a great option!

I cheated a bit and bought THIS MARINADE and it is amazing. There is no added sugar int it. I only used half a bottle and there are 15 servicing per container. I want to confess that I cut a ton of corners with this recipe because I was in a huge hurry. You can obviously do every step from scratch, but my main goal was quick, easy, and healthy! I used the microwave and have no regrets. Without further ado.


3 large chicken breasts, cut into smaller strips

1/2 bottle of G Hughes Lemon Herb Marinade

3 Cups Brown Rice, prepare according to directions

1 bag of frozen steamer bag broccoli, microwaved according to directions

1 TBSP parsley (fresh would be best, but I used dried)

1 Lemon, sliced

1TBSP avocado oil


  1. Place your cut chicken in a large bowl or ziplock bag, pour half of the marinade over and let soak for 30 minutes or more in the fridge.

  2. In your cast iron skillet, dutch oven, or large pan (preferably something that can be transferred to the oven), warm 1 TBSP oil on medium-high heat

  3. Place all chicken and marinade in your skillet and cook until chicken is completely done, flipping chicken as needed. This will take roughly 10-15 minutes

  4. While the chicken is cooking, prepare the broccoli and rice according to the directions on each package. (*see note below)

  5. Remove the chicken from the pan, leaving all of the juice contents in the pan

  6. Put the rice and broccoli in the pan, evenly distributing it with the juice

  7. Place the chicken on top, sprinkle with parsley and place lemon slices on top

  8. Bake at 350 degrees for 15-20 minutes, until rice has soaked up all of the liquid.

  9. Let cool for a few minutes and serve it up!


4-6 servings.

*I added some additional seasoning to my rice while cooking to give it some more flavor, you can add a bouillon cube, salt and Italian seasoning, or cook the rice in chicken stock or broth for more flavor*

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