Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients
For the Lemon Herb Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and pepper to taste
For the Roasted Zucchini:
- 3 medium zucchini, sliced into rounds or half-moons
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
For the Wild Rice:
- 1 cup wild rice
- 2 cups low-sodium chicken or vegetable broth (for extra flavor)
- 1 tablespoon butter or olive oil
Instructions
Prepare the Lemon Herb Chicken:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, oregano, thyme, paprika, salt, and pepper to create a marinade.
- Place the chicken breasts in a shallow dish or a zip-top bag and pour the marinade over them. Let them marinate for at least 15 minutes (or up to 2 hours for more flavor).
Cook the Chicken:
- Heat a large oven-safe skillet over medium heat. Sear the chicken breasts for 2–3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Roast the Zucchini:
- While the chicken is baking, toss the zucchini slices with olive oil, garlic powder, Italian seasoning, salt, and pepper in a large bowl.
- Spread the zucchini evenly on a baking sheet lined with parchment paper. Roast in the oven alongside the chicken for 15–20 minutes, or until tender and slightly golden.
Cook the Wild Rice:
Rinse the wild rice under cold water to remove excess starch.
- In a medium saucepan, combine the wild rice, chicken broth, and butter or olive oil. Bring to a boil, then reduce the heat to low, cover, and simmer for 30–35 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.
Assemble and Serve:
Plate the chicken breasts alongside the roasted zucchini and wild rice. Drizzle any remaining pan juices from the chicken over the dish for extra flavor.
If you’d like to get fancy, garnish with a sprinkle of fresh parsley or an extra squeeze of lemon!
Pro Tip: Make extra chicken for meal prep—it pairs beautifully with salads or wraps for quick lunches.
Please note: This website contains affiliate links. As an Amazon Associate, we earn from qualifying purchases at no additional cost to you.
