Description
A simple and flavorful one pot lemon herb chicken and rice dish.
Ingredients
Scale
- 4 chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 1 lemon (juiced and zested)
- 2 cloves garlic (minced)
- 1 onion (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Season chicken thighs with salt and pepper. Brown them in the pot for 5-7 minutes on each side.
- Remove chicken and set aside. In the same pot, add onion and garlic. Sauté until translucent.
- Add rice, chicken broth, lemon juice, lemon zest, thyme, and oregano. Stir well.
- Return chicken to the pot. Bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes until rice is cooked and chicken is tender.
- Fluff rice with a fork before serving.
Notes
- Substitute chicken thighs with breasts if preferred.
- Add vegetables like peas or carrots for extra nutrition.
- Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: one pot lemon herb chicken and rice