1tsplemon zest + 3 tbsp lemon juice, from one lemon
1tspparsley, dried or 1 tbsp freshly chopped
1lemon, (whole)cut into slices for garnish
Heat a large skillet (with lid) over medium-high heat. Season chicken with salt, pepper, garlic powder and parsley. *make sure chicken breast is pounded to an even thickness for best cooking results.
Add the olive oil and butter to the skillet and cook chicken until browned, but not cooked all the way through (about 2 minutes per side). Remove chicken from skillet to a plate nearby.
Add the rice, chicken stock, lemon zest, lemon juice and parsley to the skillet over medium heat and use a wooden spoon to scrape the browned bits from the pan. Let rice come to a small boil, then reduce heat to a simmer. Place the chicken on top of the rice mixture, cover with lid and let cook an additional 20 to 22 minutes or until rice is tender and liquid is absorbed. Fluff rice with fork.
Garnish the chicken with lemon slices and extra parsley if desired. Enjoy right away!