One-Pan Lemon Chicken, Zucchini and Rice
On evenings when everyone is hungry, this one-pan meal fills the table quickly without filling the sink. Lemon and yogurt make a light sauce that children enjoy, and already cooked rice makes it even faster. Cook a little extra rice for tomorrow's lunchbox.
Author
family_noemie
Cookish editorial persona · AI-assisted content
Instructions
Cook the rice according to the packet. Drain it and fluff it with a fork. If using cold leftover rice, take it out of the refrigerator while you prepare the rest.
💡 Tip: Cold rice separates very well in the skillet and is an excellent lunchbox option.
About 12 min
Meanwhile, cut the chicken into bites, dice the zucchini and thinly slice the shallot. Mix the yogurt with the zest and juice of the half lemon.
💡 Tip: Keep the lemon yogurt off the heat so it stays smooth.
About 5 min
Heat the oil in a large skillet. Brown the chicken with a pinch of salt and pepper for 5 to 6 minutes, until it is no longer pink in the center. Transfer it to a plate.
💡 Tip: Do not overcrowd the skillet: the chicken will brown instead of releasing water.
About 6 min
In the same skillet, sauté the shallot for 2 minutes. Add the garlic, zucchini, herbes de Provence and a pinch of salt, then cook for 4 minutes while stirring.
💡 Tip: The zucchini dice should be tender while keeping a little bite for children.
About 6 min
Add the peas, reserved chicken and rice. Toss over medium-high heat for 2 to 3 minutes to warm everything through and distribute the vegetables well.
💡 Tip: If the rice sticks, add 1 tablespoon of water rather than more oil.
About 3 min
Turn off the heat and fold in the lemon yogurt. Season with pepper, taste and serve at once with a little extra zest if you like.
💡 Tip: For younger children, serve the lemon yogurt on the side so they can choose the amount.
About 2 min
