Lemon-Dill Chicken with Herbed Rice and Zucchini

Name: Lemon-Dill Chicken with Herbed Rice and Zucchini
Total time: 30 min
Yield: 1 serving
Cuisine: International
Ingredients: 1 small boneless, skinless chicken breast (about 120 g); 1/4 cup (45 g) uncooked white rice; 1/2 medium zucchini, sliced; 1 teaspoon olive oil, divided; 1/4 lemon, zest and juice; 1 tablespoon chopped fresh dill; 1 tablespoon chopped parsley; 1/2 cup water, plus 1 tablespoon as needed; Black pepper, to taste

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30 minTotal time

EasyDifficulty

390kcal / serving

Ingredients

For 1 serving

servings

1 small boneless, skinless chicken breast (about 120 g)
1/4 cup (45 g) uncooked white rice
1/2 medium zucchini, sliced
1 teaspoon olive oil, divided
1/4 lemon, zest and juice
1 tablespoon chopped fresh dill
1 tablespoon chopped parsley
1/2 cup water, plus 1 tablespoon as needed
Black pepper, to taste

Ingredient substitutions

Fresh dill Use an equal amount of chopped fresh basil for a softer, slightly sweet herbal flavor.
White rice Use an equal amount of dry couscous and prepare it according to its package directions.
Zucchini Use an equal amount of sliced yellow summer squash.

Nutrition per serving

Estimated values for 1 serving, 390 kcal

Protein33 g

Carbohydrates43 g

Fat9 g

Fiber 3 g · Sugar 3 g · Sodium 110 mg

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A bright, simple plate of tender chicken, fluffy rice, and lightly sautéed zucchini, finished with lemon and fresh dill. Mild seasoning lets the herbs and citrus bring fresh flavor.

Main Dish International Healthy

Steps

Rinse the rice until the water runs mostly clear. Put it in a small saucepan with 1/2 cup water; bring to a boil, cover, and simmer gently until tender, about 15 minutes. Let stand covered for 5 minutes, then fluff.
Pat the chicken dry and season lightly with black pepper. Heat half the olive oil in a skillet over medium heat. Cook the chicken, turning once, until browned and fully cooked through, about 5–7 minutes per side depending on thickness. Rest on a plate for 3 minutes, then slice.
Add the remaining olive oil and zucchini to the skillet. Cook, stirring occasionally, until tender with lightly golden edges, about 4–5 minutes. Add a splash of water if the pan looks dry.
Stir lemon zest, half the lemon juice, dill, and parsley into the rice. Taste and add the remaining lemon juice if desired.
Serve the chicken and zucchini over the herbed rice.

Tips for Lemon-Dill Chicken with Herbed Rice and Zucchini

A thicker chicken breast cooks more evenly if gently flattened to a uniform thickness before seasoning.
The finished rice should look fluffy rather than wet; let it stand covered before fluffing.
Chop the herbs just before serving for a fresher aroma and brighter color.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until steaming hot; the zucchini will soften further.

Frequently asked questions

How can I tell when the chicken is cooked?

Cut into the thickest part: it should be opaque throughout, with no pink center, and the juices should run clear.

Can I prepare any part ahead?

You can chop the herbs and slice the zucchini earlier in the day; store them covered in the refrigerator and cook the chicken fresh for the best texture.