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One Pan Lemon Chicken with Broccoli & Rice

One pan Chicken and Broccoli

A complete nutritious meal, in one pan! Juicy, flavorful chicken with bright herby-citrus notes and tender rice and veggies make this an easy dish to create and enjoy. Options for meal prep make it a one great to prepare in larger quantities and save for a quick lunch or dinner later in the week, with minimal clean up either way. 


Serves 4



1 1/2 lbs Chicken Breast

2 tbsps Mediterranean Spice Blend (divided)

2 Lemon (juiced, divided)  

Sea Salt & Black Pepper (to taste)

1 cup Basmati Rice (dry)

1 cup Water

3 cups Broccoli (florets, chopped)

2 cups Cherry Tomatoes

One pan Chicken and Broccoli




In a reusable bag or a bowl, add the chicken breast, half of the Mediterranean spice, and half of the lemon juice. Season with salt and pepper.

Let the chicken sit in the marinade for about 15 minutes, while you chop the broccoli and rinse the rice. 

Preheat the oven to 400°F (205°C). In an oven-safe pan, add the chicken and bake in the oven for about 10 minutes.

Remove the pan from the oven. Remove the chicken from the pan and place on a plate. Add the rice, water, broccoli, tomatoes, and the remaining Mediterranean spice to the pan. Stir and season with salt and pepper.

Place the chicken back in the pan.

Cover the pan with a lid or foil and bake in the oven for 20 to 25 minutes or until chicken and rice are cooked through.

Squeeze the remaining lemon juice on top and enjoy!

Notes:  One Serving is equal to approximately 2.5 cups cooked. 

Substitute basmati rice with quinoa (make sure to rinse first!) and the cooking times can stay the same. 

Prep this in advance by marinating the chicken and chop the broccoli up to 24 hours before. Store them separately in reusable bags in the refrigerator. 

To create this as a meal prep recipe, divide into 4 oven-safe glass dishes, cover dishes tightly in foil (most storage lids are not oven safe!), and bake according to directions. Cool slightly, and store in the refrigerator for up to 3 days, or the freezer for 3 months. If frozen, THAW in the refrigerator before reheating. 

I usually recommend brown rice, but don't be tempted to sub the basmati for brown rice in this case, or you'll wind up with a crunchy surprise! 


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