Lemon Garlic Chicken with Provencal Vegetables and Wild Rice

Lemon Garlic Chicken with Provencal Vegetables and Wild Rice is Easy-to-prepare dinner that’s perfect for busy weeknights. Total prep and cook time is about 1 hour. Start by marinating the chicken in a lemon-garlic mixture for 30 minutes while you preheat the oven and prepare the vegetables. Roast the colorful veggies, cook the wild rice, and bake the tender chicken. Finish by topping the chicken with Parmesan cheese. 

Meat, Eggs, & Dairy

• 4 whole chicken breast
• 1 cup Parmesan cheese

Fresh Produce & Herbs

• 2 whole lemon
• 1 whole red bell pepper
• 1 whole yellow bell pepper
• 1 whole zucchini
• 1 whole yellow squash
• 1 whole red onion

Seasonings & Spices

• 3 cloves garlic
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Pantry Items

• 1 cup wild rice
• 1 cup chicken broth
• 1 tablespoon olive oil

Lemon Garlic Chicken with Provencal Vegetables and Wild Rice

Tips for Experienced Cooks

For a more complex flavor profile, consider brining the chicken breasts in a saltwater solution for 1-2 hours before marinating them in the lemon-garlic mixture. This will help keep them juicy and flavorful. You can also try grilling the chicken instead of baking it to add a smoky flavor. When roasting the vegetables, make sure they are spread out in a single layer on the baking sheet; overcrowding can cause them to steam instead of roast.

Step 1: Prepare the chicken

Place the chicken breasts in a baking dish. In a small bowl, whisk together the lemon juice, minced garlic, and olive oil. Pour the lemon-garlic mixture over the chicken, ensuring the chicken is well coated. Cover and refrigerate for 30 minutes.

• 4 boneless, skinless chicken breasts
• 2 tablespoons lemon juice
• 3 cloves garlic (minced)
• 1 tablespoon olive oil

Step 2: Roast the vegetables

Preheat the oven to 400°F. In a large bowl, combine the sliced bell peppers, zucchini, yellow squash, and red onion. Drizzle with olive oil and season with dried thyme, dried oregano, salt, and black pepper. Toss to coat. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender.

• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 zucchini (sliced)
• 1 yellow squash (sliced)
• 1 red onion (sliced)
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Step 3: Cook the wild rice

In a medium saucepan, combine the wild rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

• 1 cup wild rice
• 1 cup low-sodium chicken broth

Step 4: Bake the chicken

Preheat the oven to 400°F. Transfer the marinated chicken breasts to a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

• Marinated chicken from step 1

Step 5: Finish the dish

Remove the chicken and roasted vegetables from the oven. Sprinkle the Parmesan cheese over the chicken. Serve the chicken and roasted vegetables over the cooked wild rice.

• 1 cup shredded Parmesan cheese