Name: Lemon Pepper Chicken and Rice Bowl
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: Land O Lakes Butter, with Olive Oil & Sea Salt; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Gourmet™ Organic Onion Powder; Kitchen Basics Chicken Stock; Morton & Bassett Spices Cayenne Pepper; David's Kosher Salt; McCormick® Smoked Paprika; Signature Farms Lemon Juice; SIGNATURE SELECTS Rice Bowl, Lemongrass Chicken with Jasmine Rice; Little Bear Curly Parsley; SIGNATURE SELECTS Honey, Raw, Wildflower; Melissa's Turmeric Root; Morton Iodized Salt, 26 Ounce; Simply Organic Bay Leaf; McCormick Ground Oregano; El Guapo Garlic Powder; SIGNATURE SELECTS Vinegar, Red Wine; Litehouse Parsley, Freeze Dried; Oppy Organic Meyer Lemons; French's® Stone Ground Dijon Mustard; Napoleon Co. Grille Garlic Cloves; BIR Chimichurri Chicken Boneless Chicken Thighs CS/R

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1: Cover chicken in olive oil and add all seasonings. Mix until chicken is fully coated.

2: Bake at 400°F for 35-40 minutes, flipping halfway through.

3: Mix butter compound ingredients together and toss chicken in the mixture until evenly coated.

4: In a medium saucepan over medium heat, add olive oil and seasonings for the rice. Cook, stirring for about 1 minute.

5: Add rice and mix until fully coated in seasonings.

6: Add chicken stock and bay leaf. Bring rice to a boil, mixing occasionally until almost all liquid is absorbed.

7: Turn heat to lowest setting and cover for 20 minutes.

8: Mix salad dressing ingredients together until fully combined.

Lemon Pepper Chicken and Rice Bowl

Serves 4

15 mins prep

60 mins cook

75 mins total

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