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! 

Contact Sally

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P: (303) 209-8640
F: (303) 209-8482

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Tip of the Day

Even the healthiest of cooking oils can inflame our bodies after they have been oxidized by air and light. Keep cooking oil bottles closed when not in use, buy in small quantities (even if that means you pay a bit more for each ounce), store oil away from light, buy delicate oils (like olive and flax) sold in dark containers, and choose omega-3 supplements from reputable suppliers (if they taste or smell “fishy” they are oxidized).