Baked Lemon Pepper Chicken and Rice

You can make your own lemon pepper seasoning ahead of time for this recipe or get it at the store.  

Course Dairy Free, Gluten Free, Low FODMAP, Main Course
Keyword chicken, Lemons, rice
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings 4


  • 2 lbs boneless, skinless chicken breast
  • 1 tbsp lemon pepper seasoning or to taste
  • 1/4 cup butter melted, substitute coconut oil for dairy-free
  • 14 oz homemade chicken stock or store-bought Au Bon Broth brand for low-FODMAP
  • 1 cup basmati rice cooked
  • 1/2 tsp salt


  1. Preheat oven to 350ºF

  2. Season each side of chicken with about 1 tablespoon of lemon pepper seasoning, or to taste

  3. Pour melted butter, ghee, OR coconut oil into 13 x 9 inch baking pan, add chicken, cover tightly with aluminum foil 

  4. Bake for 30 minutes, flipping the chicken breast once at about 15 minutes 

  5. Transfer chicken to new dish (keep covered!) and allow to rest

  6. Using the same pan as before, stir chicken broth, rice, and salt in pan and cover with foil tightly. Bake for 30 minutes 

  7. Add chicken on top of rice, cover again, and bake for another 15 minutes.

  8. Serve! 

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Tip of the Day

Gluten is a protein that is found in the grains wheat, rye, and barley. People living with celiac disease cannot eat gluten at all, even in the tiniest amounts, as it destroys their intestinal wall. This damage can prevent people from absorbing nutrients into their bodies. Other people may have non-celiac gluten sensitivity in which the body responds poorly to gluten. This can lead to gaps in the intestinal lining that allow larger food molecules and organisms like bacteria to leak into the bloodstream. Keep in mind a gluten-free diet is not necessarily a “weight loss” or “healthy” diet but can be therapeutic if indicated. There are many ways to test for celiac and gluten sensitivities; talk with Sally today for more information.