Lemon Pepper Chicken and Rice with Zucchini and Squash

Season the Chicken: Sprinkle both sides of the chicken breasts with lemon pepper seasoning, garlic powder, and paprika.

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.

Cook the Rice: In the same skillet, add the jasmine rice and toast it for 1-2 minutes until slightly golden. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover the skillet and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

Sauté the Zucchini and Squash: While the rice is cooking, heat butter in a separate pan over medium heat. Add the sliced zucchini and squash, season with salt and pepper, and sauté for 4-5 minutes, until tender.

Finish the Rice: Once the rice is done, fluff it with a fork and stir in the fresh lemon juice and lemon zest.

Assemble the Dish: Slice the cooked chicken and place it on top of the lemon-infused rice. Serve with the sautéed zucchini and squash on the side, garnished with chopped parsley.

Serving and Storage Tips: