I was on the hunt for a recipe for Lemon Pepper something because I bought a new Lemon Pepper seasoning from McCormmick! I wanted an all in one dish, I’ve come to notice they are the easiest to make with a toddler running around! Here is is!! It’s based off of Food.com but I changed it to match our needs.
- 1 cup Basamati Rice
- 14 ounces chicken broth
- 5 tablespoons McCormmick lemon pepper
- 2 tablespoons of melted light margarine
- 1 pd. of boneless chicken tenders
- 1/2 canned whole kernel corn
- 1 Green Pepper
Preheat oven to 350.
Sprinkle lemon pepper on both sides of tenders. Sprinkle the lemon pepper to your own taste, as strong as this spice is, you dont want to over do it. Set aside.
Using a non-greased 9″x13″ glass baking dish place the chicken, melted margarine and the chicken broth.
Bake for 10 Minutes.
While the chicken is baking for the first 10 minutes, open up the can of corn, core and chop 1 green bell pepper julienne (thin long strips) or to your liking.
Remove from oven. Remove chicken. Add the rice in the pan and distribute evenly. Place the chicken breasts back on top. COVER!
Put pan back in the oven.
Bake 40 Minutes.
Take out and enjoy. Try not to fight over rice. 🙂