One-Pan Lemon Herb Chick’n & Rice
Ingredients:
- 2 Lemons
-
For the Chick’n:
- 4 prepared TerraMeat™ Plant-Based Chick’n Cutlets
- 2 Tbsp Lemon Juice
- ½ tsp Paprika
- ½ tsp Dried Thyme
- Kosher Salt & Ground Black Pepper, to taste
- 1 ¼ cup Long Grain White Rice
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 tsp Lemon Zest
- ½ tsp Dried Thyme
- 2 ½ cups Vegetable Broth
- ½ tsp Kosher Salt
- 2 Tbsp Lemon Juice
- ¼ cup Grated Vegan Parmesan Cheese
- ¼ cup fresh Parsley, chopped
Direction:
- Prepare 4 TerraMeat Chick’n Cutlets following the instructions on package.
- Heat a large non-stick skillet over medium-high. Brush 2 tablespoons of lemon juice onto the chick’n, then sprinkle evenly with salt, pepper, paprika, and thyme.
- Spray the heated pan with cooking spray then sear chick’n until browned, about 2 minutes per side. Remove chicken and move to a plate.
- In the same pan, reduce heat to medium and add onion. Cook until lightly browned, about 4-5 minutes.
- Add rice, garlic, lemon zest, thyme, and salt. Stir to evenly coat and cook until rice is slightly translucent, about 3-4 more minutes.
- Add the vegetable broth, scrapping and stirring in browned bits from the bottom of the pan to deglaze. When liquid is boiling, place chick’n on top of the rice mixture and add thin slices of lemon.
- Cover the skillet, reduce heat to medium-low and simmer for 15-20 minutes, or until the rice is just cooked through.
- Remove pan from heat. Finish with fresh lemon juice, chopped parsley and vegan parm, if desired. Serve & enjoy!
Serves 4
