Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  1 pound $3.99
• Zucchini

  12 ounces $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 ounces $1.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Kroger® Basmati Rice

  2/3 cup dry $3.79
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Garlic

  2 cloves $0.79
• Parsley

  1/3 cup chopped $1.29
• Olive oil

  2 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Water or low-sodium chicken broth

  1 1/3 cups

Instructions

1. Dice the chicken into 1-inch pieces; slice the zucchini into half-moons, dice the tomato and onion, mince the garlic, chop the parsley, and zest and juice the lemon. Toss the chicken with the lemon zest, cumin, paprika, coriander, pepper, and 3/4 teaspoon salt; reserve all the lemon juice for finishing.
2. Heat 1/2 tablespoon olive oil in a small saucepan over medium heat. Sauté half the onion for 2 minutes, stir in the rice for 1 minute, then add the water or broth and 1/2 teaspoon salt. Cover and cook on low for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in one layer and sauté for 6–8 minutes, turning occasionally, until deeply browned and the center reaches 165°F. Transfer the chicken to a plate.
4. Add the remaining 1 tablespoon olive oil and onion to the skillet. Sauté for 2 minutes, then add the zucchini and remaining 1/4 teaspoon salt; cook for 4–5 minutes until browned but still slightly firm.
5. Stir in the garlic and tomato and cook for 2 minutes. Pour in the reserved lemon juice and scrape up the flavorful browned bits from the skillet.
6. Return the chicken and any accumulated juices to the skillet. Add half the parsley and toss over medium heat for 2 minutes, until the chicken is hot and the tomato juices lightly coat the chicken and zucchini; taste and adjust the seasoning if needed.
7. Fluff the rice and divide it between two shallow bowls. Plate the lemon chicken and zucchini over the rice and finish with the remaining parsley.