Lemon Herb Chicken with Royal Blend Rice and Broccoli

1Preheat the oven to 375°F (190°C).

2Season the chicken breasts (2) with salt, pepper, and a mixture of chopped fresh herbs (such as rosemary, thyme, and parsley) along with the juice of half a lemon (1). Let it marinate for 10-15 minutes.

3Heat a skillet over medium heat and sear the chicken breasts (2) for 2-3 minutes on each side until golden brown. Transfer the chicken to a baking dish.

4In the same skillet, add diced onions and sun-dried tomatoes (5-6 pieces). Cook until onions are translucent and tomatoes are slightly softened.

5Spread the onion (1) and tomato mixture over the chicken breasts (2) in the baking dish.

6Place the baking dish in the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.

7Meanwhile, cook the royal blend rice (1 cup) according to package instructions.

8Steam the broccoli (1 head) until tender-crisp, about 5-7 minutes.

9Slice the remaining half of the lemon (1) into wedges for garnish.

10Serve the lemon (1) herb chicken over a bed of royal blend rice (1 cup) with steamed broccoli (1 head) on the side. Garnish with lemon (1) wedges.

11Enjoy your delicious Lemon (1) Herb Chicken with Royal Blend Rice (1 cup) and Broccoli (1 head)!