Lemon Pepper Chicken and Rice

With a quick overnight followed by a day-trip this week, I spent some time over the weekend exploring new one-pot dishes looking for some new options. I found the motherlode at Yellow Bliss Road. Quite a few of her creations have been added to my Pinterest boards this week. Kristin's Lemon Chicken & Broccoli Rice was a shoe-in for this week's menu as I knew I had fresh lemons nearing the end of their shelf life. My original plan was to make the recipe as published, but I didn't have all the ingredients so my modified version follows.

It happened to work that three of my favorite Penzy's products found their way into this dish. My relationship with Penzy's is simply that I am a customer. They did not sponsor or compensate me in any way for this post. I have discovered many blends that have made their way into my regular rotation and found their products to be of high, consistent quality at a price that works for my budget. I happen to have a store not all that far away and have visited there a couple of times each year for about a decade now.

Lemon Pepper Chicken and Rice

Serves 4

1 lb. boneless chicken, cut into 1-inch cubes
1 tbs. extra virgin olive oil
1 1/2 c. rice or mixed grains (for this rendition I used mixed rice, oat, barley, wheat and spelt)
1 tbs. Penzy's Onions Toasted Minced
1 1/3 c. chicken broth
Juice of 2 lemons
1 tsp. Penzy's Lemon Peel Powder
1 tsp. Penny's French Four Spice
Steamed mixed veggies
  • Heat the oil in a small Dutch oven. Add the chicken and cook over medium heat until browned.
  • Add the rice or mixed grains. Toast in the oil until golden.
  • Add the broth, lemon juice and spices. Cover and cook following the grain package directions.
  • Prepare steamed veggies (or reheat leftovers).
  • Serve separately or combine chicken and rice mixture with vegetables.


Back in the Saddle - Dinner this Week - 03.22.15

So, I took a little break, not just from posting, but from dinner most nights as well. There was this chair that I was standing on then I wasn't. A complex sprain and possible break kept me mostly out of the kitchen for a couple of months. For future reference, it is not generally a good idea to perplex your orthopedic surgeon. We cleaned out most of the freezer stash, ate our fair share of takeout, scrambled eggs and simple pasta with jarred sauce.

This week is a fairly typical week. I'll be out Monday but everything else is a day trip or a regular day at the office. We kick off our short soccer season on Saturday morning and will hopefully be able to hit the local Easter egg hunt as well. H should enjoy picking up the bright eggs and A is a pro by now.

I have half a head of cabbage left over from last week's St. Patty's dinner so it will feature prominently in tonight's dinner. It's been nicer the last week or so making me anxious to dust off the grill later in the week. Busy days have me trying some new skillet dinners, too.

Cabbage Sausage Supper
Cheesy Cornbread
Soft Tacos
Lemon Chicken Broccoli Rice
Grilled Bacon-wrapped Sirloin Fillets
Grilled Diced Potatoes and Green Beans
Slow Cooker Sausage and Tortellini
Garlic Bread
Grilled Salmon
Steamed Veggies
Dinner out

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