Lemon Pepper Chicken with Asparagus & Rice

This is an awesome one pan, weeknight dinner, but in full disclosure it is NOT a 30 minute meal.
HOWEVER - I am putting it here on the blog because it is SO good and super easy.

The prep only takes 15 minutes max - truly. Then you put it in the oven for 45 minutes.

In the mean time you can go get in time on the Peloton, read a chapter in your book, or help the kids with homework while it’s cooking!  IF you have any leftovers, they are even yummier the next day. Enjoy!
 
Lemon Pepper Chicken with Asparagus and Rice
 
INGREDIENTS:

• 1 cup uncooked rice (jasmine or basmati)
• 2 cups chicken broth
• 1 lb thinly cut chicken breasts
• 1 bunch of asparagus (trimmed and cut into 2” pieces)
• 4 cloves of garlic
• 1 lemon (zested and juiced)
• 2 Tbsp butter
• ½ Cup heavy cream, or half ’n half
• 1 ½ tsp paprika
• ½  Cup shredded parmesan for topping
• Seasonings: salt, pepper, and Italian seasoning to taste

 
PREPARATION:
Step 1:
Preheat oven to 375 F.
 
Step 2:
To a 9 x 13 greased casserole dish, add the rice and the chicken broth and stir.
Add in the garlic, lemon juice, lemon zest, and seasonings to taste.
Sprinkle the top of the chicken with the paprika.
 
Step 3:
Place the chicken on top, then add in the asparagus and butter.
 
Step 4:
Cover tightly with aluminum foil and bake for 45 minutes.
 
Step 5:
Remove the foil, sprinkle the chicken with the shredded parmesan, and bake for 10 more minutes, uncovered.
 
Enjoy!