Recipes Main Dishes Bowls Lemon-Parmesan Chicken and Rice Bowl 4.2 (77) 62 Reviews 14 Photos A quick and delicious meal that is healthy and the family will love it. Cheesy, lemony, crunchy! Submitted by Teyonna Mason Updated on November 21, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 14 14 14 14 Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 5 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 5 servings 1 cup rice 5 tablespoons vegetable oil, divided 2 cups hot water 1 (8 ounce) package frozen broccoli salt and ground black pepper to taste 2 pounds skinless, boneless chicken breast, cut into 1-inch cubes 1 ½ teaspoons garlic powder 1 ½ teaspoons onion powder 1 large onion, diced 1 lemon, zested and juiced ½ cup grated Parmesan cheese Directions Preheat oven to 400 degrees F (200 degrees C). Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot. Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes. Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper. Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes. Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes. Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese. Dotdash Meredith Food Studios Editor's Note: This recipe appeared in Allrecipes Magazine and was modified to use pearled farro in place of rice. I Made It Print 204 home cooks made it! Nutrition Facts (per serving) 510 Calories 20g Fat 38g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 510 % Daily Value * Total Fat 20g 26% Saturated Fat 5g 23% Cholesterol 101mg 34% Sodium 246mg 11% Total Carbohydrate 38g 14% Dietary Fiber 3g 9% Total Sugars 3g Protein 43g 85% Vitamin C 32mg 36% Calcium 147mg 11% Iron 3mg 18% Potassium 438mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.