Lemon Garlic Chicken with Brown Rice & Veggies (One Pan Meal)

I'm going to let you in on a secret- I have a tiny kitchen (read: no countertop, but I do have full-size appliances!) and sometimes, it's difficult to imagine that I can even cook these recipes, but I think I've learned how to conserve space. Apartment living and tiny kitchens make the cooking journey more exciting! Now, when people come over to enjoy these meals and treats, I have a rolling cart with a butcher block top and a decent sized table for 2.  I think what's most important is that the food can be enjoyed with friends & family and all of the other parts always work out!

So here's a one pan recipe so that you're not having to clean so many dishes in the end.  

Ingredients:

2-4 pieces of boneless, skinless chicken breast

1 cup of vegetable broth, chicken stock or substitute your favorite white wine

1/3 cup of lemon juice

1 lemon, cut into round slices

2 garlic cloves

1 package of your favorite frozen vegetable 

a pinch of salt and pepper

(Optional) 1 Tbsp of Mrs Dash lemon pepper seasoning

1 package of brown rice for 2-4 servings (frozen or in a bag)

Directions:

Preheat the oven to 400 degrees.  Lightly grease with cooking oil spray an 8" x 8" pan.

Empty the brown rice and veggies into the pan. Don't precook any of the frozen veggies, the water actually helps cook the meal so everything should remain frozen before going into the oven. Place the rice and veggies in the pan into the oven for about 10 minutes.  Remove from oven and prepare the chicken breast by shaking a pinch of salt and pepper (optional) and a little Mrs. Dash lemon seasoning on each side, along with chopped garlic (minced garlic in a jar is also fine!).  Then, pour the lemon juice over each piece in the pan.  Also, add the broth, stock or wine over the entire dish.  Add the remaining lemon juice to the rest of the rice and veggies. Also, place the lemon slices, removing the pits, onto the tops of the chicken and among the rice and veggies for added lemon flavor. Pop back into the oven for about 40 minutes.  The rice will have a fluffy texture and the chicken should be moist, even a little browned on top. The rice, veggies and chicken will be ready to consume as soon as the pan has cooled off! Enjoy!