4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 lemon, juiced and zested

1 cup long-grain rice

2 cups chicken broth

1/4 cup fresh parsley, chopped

Preheat the oven to 400°F (200°C).
In a small bowl, combine olive oil, oregano, garlic powder, onion powder, salt, pepper, lemon juice, and lemon zest. Stir well.
Rub the seasoning mixture all over the chicken breasts.
Place the seasoned chicken breasts in a baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken bakes, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring chicken broth to a boil. Add the rice, reduce heat to low, and cover. Simmer for 15–20 minutes, or until the rice is tender and liquid is absorbed.
Fluff the rice with a fork, then stir in parsley and a squeeze of lemon juice.
Serve the baked chicken over the lemon rice. Garnish with extra parsley and lemon wedges if desired.

For a vegetarian option, substitute the chicken with grilled vegetables and vegetable broth.

To add spice, try crushed red pepper flakes in the seasoning mix.

Basmati or jasmine rice can be used for a different flavor.