---
title: Lemon Peppercorn Chicken Breast with Rice Pilaf & Grilled Veggies
description: Discover a delightful meal with our Seared Lemon Peppercorn Chicken Breast, paired perfectly with aromatic rice pilaf and a medley of grilled veggies.
---

[United Supermarkets Blog ](https://blog.unitedsupermarkets.com)

# [Lemon Peppercorn Chicken Breast with Rice Pilaf & Grilled Veggies](https://blog.unitedsupermarkets.com/lemon-peppercorn-chicken-breast-with-rice-pilaf-grilled-veggies)

 Written by [United Supermarkets](https://blog.unitedsupermarkets.com/author/united-supermarkets) | Apr 30, 2025 3:09:35 PM

## Main ingredients 

1. 1 (12 oz) pkg Chef's Counter lemon peppercorn boneless skinless chicken breast (marinated & ready-to-cook)1 (12 oz) pkg lemon peppercorn chicken breast (marinated & ready-to-cook)
2. Organic Green Zucchini Squash
3. Signature Select/Farms Mini Sweet Bell Peppers Prepackaged - 16 Oz
4. Lemon Large
5.  Italian Parsley - 1 Bunch
6.  O Organics Rice Wild Mix - 16 Oz

## Staple ingredients

1. Signature SELECT Extra Virgin Olive Oil - 16.9 Fl. Oz.
2. Signature SELECT Iodized Salt - 26 Oz
3. Signature SELECT Black Pepper Ground - 3 Oz

 

### Instructions

- #### STEP 1
  
  Using a strainer or colander, rinse the rice under cold, running water, then cook according to package instructions. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  
    - 1 cup wild rice mix
    - 2 1/4 cups water
- #### STEP 2
  
  Meanwhile, wash and dry the fresh produce.
  
    - 2 medium zucchini squash
    - 8 oz mini sweet bell peppers
    - 1/4 small bunch italian (flat-leaf) parsley
    - 1/2 lemon
- #### STEP 3
  
  Trim and slice zucchini crosswise into 1/2-inch thick rounds. Trim, seed, and halve mini bell peppers (if using regular peppers, cut into bite-sized pieces). Place both in a medium bowl, drizzle with oil, then season with salt and pepper. Toss to combine and set aside.
  
    - 1 tbsp extra virgin olive oil
    - 1/2 tsp salt
    - 1/4 tsp black pepper
- #### STEP 4
  
  Shave parsley leaves off the stems; discard stems and mince the leaves. Cut lemon into wedges. Set both aside for serving.
- #### STEP 5
  
  Preheat a skillet over medium-high heat. Once hot, add oil and swirl to coat the bottom. Add chicken, then cover and cook until seared on one side, 4-6 minutes. Flip and cook, still covered, an additional 5-10 minutes, until internal product temperature reaches 165°F on a meat thermometer. Remove to a plate and loosely cover with aluminum foil to keep warm.
  
    - 1 tsp extra virgin olive oil
    - 1 (12 oz) pkg lemon peppercorn chicken breast (marinated & ready-to-cook)
- #### STEP 6
  
  Meanwhile, preheat a grill pan over medium-high heat. Once hot, add veggies and grill, turning occasionally, until charred and fork-tender, 5-10 minutes. Return to the bowl and cover to keep warm.
- #### STEP 7
  
  Thinly slice chicken.
- #### STEP 8
  
  To serve, divide rice pilaf, grilled veggies, and chicken between plates. Sprinkle with parsley and squeeze lemon over top. Enjoy!

 

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