Steamed Lemon Chicken and Rice Dinner
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 4
Steamed Lemon Chicken:
  • Rice Pilaf
  • 2 chicken breast halves (boneless, skinless)
  • 2-3 Tablespoons mayonnaise or Greek yogurt
  • lemon juice from half a lemon
  • ½-3/4 teaspoon salt
  • ⅓ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dry thyme, paprika
  • 4 carrots, peeled and chopped into coins
  • 1½ - 2 cup broccoli florets
  • 1½ - 2 cups cauliflower florets
  • ½ Tablespoon oil
  • salt, pepper
  • ¾ - 1 cup chicken broth
  • 2 garlic cloved, minced
  • 1 Tablespoon butter
  • lemon juice from half a lemon
  • 1 Tablespoon fresh minced parsley
  1. Prep all your ingredients.
  2. Cut the chicken into 1 -1½ inch cubes. Combine it with the mayo, lemon juice, salt, pepper and spices. Set aside to marinate while you prep the rest of the ingredients. You can prep it ahead of time and store it in the refrigerator until you're ready to cook it. It's a really convenient dinner to have on hand.
  3. Chop the carrots into coins and cut the broccoli and cauliflower into florets.
  4. Start cooking your rice.
  5. Pour enough water to cover the bottom of a deep skillet. Place a steaming basket inside the skillet, making sure the water doesn't touch the bottom of the steaming basket. Bring the water to a boil.
  6. Place the chicken inside the steaming basket, leaving a little room around the chicken so the steam will be able to get through to the chicken. Reduce the heat to medium, cover the skillet with a lid and cook the chicken for about 5 minutes, just until the chicken is no longer pink. Don't overcook the chicken, I beg you! If you're nervous about under cooked chicken, just break one of the chicken pieces in half, if there's no pink in the center, the chicken is cooked though. It rarely ever takes more than 5 minutes total.
  7. Take the chicken off the heat and keep it covered to stay warm.
  8. Meanwhile, in another skillet, heat half the oil on medium high heat, add the carrots, season with salt and pepper. Cook for about 2 minutes, until the carrots are slightly golden.
  9. Add about ⅛-1/4 cup of chicken broth to the skillet, and cover the skillet, reducing the heat to medium. Cook for about 3 more minutes, until the carrots are cooked through and tender.
  10. Remove the carrots from the skillet and set aside in a covered bowl.
  11. In the same skillet, add the remaining oil, turn the heat back to medium high, add the broccoli and cauliflower florets, season with salt and pepper. Cook on high heat until the florets begin to wilt and brown around the edges.
  12. Add about ¼-1/3 cup of chicken broth to the skillet, reduce the heat to medium, cover the skillet and cook the florets until they are cooked through but still vibrant and crisp, another 3 minutes or so.
  13. Transfer the broccoli and cauliflower into the same bowl as the carrots.
  14. Add the minced garlic to the skillet and cook for about 30 seconds.
  15. Add the rest of the chicken broth to the skillet, turn the heat up to high and cook for about 5 minutes, until the liquid reduced to half the amount that you started with.
  16. Take the skillet off the heat and add one Tablespoon of butter, whisking it into the sauce. This will make your sauce velvety and rich.
  17. Add the remaining lemon juice and the fresh parsley. The sauce is optional.
  18. Toss the vegetables in the sauce and serve with the Rice Pilaf and the Steamed Lemon Chicken.
Recipe by Olga's Flavor Factory at