Cooked - Lemon Herb Chicken Rice Skillet

2 cups frozen cooked chicken breast strips

2 cups cooked rice (white or brown)

1 cup carrots, thinly sliced or shredded

1 cup sugar snap peas, halved if large

1–2 tbsp olive oil or butter

2 cloves garlic, minced (or ½ tsp garlic powder)

1 tsp Italian seasoning

2 Tbsp lemon juice

Salt and black pepper, to taste

Heat olive oil or butter in a large skillet over medium-high heat.
Add carrots and cook for 2–3 minutes until they begin to soften.
Add sugar snap peas and sauté another 2–3 minutes until crisp-tender.
Add chicken strips, garlic, herbs, salt, and pepper. Stir and cook until chicken is warmed through and slightly golden.
Add cooked rice to the skillet and stir everything together.
Squeeze in lemon juice and sprinkle in zest. Stir and cook for 2–3 more minutes until heated through.
Taste and adjust seasoning. Add optional toppings like Parmesan, parsley, or red pepper flakes.
Serve hot and enjoy!

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