Description
A simple and flavorful one pot lemon herb chicken and rice dish.
Ingredients
Scale
- 1 lb chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Season chicken with salt and pepper, add to the pot, and brown on both sides.
- Add rice, chicken broth, lemon juice, thyme, and oregano.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes or until rice is cooked.
- Remove from heat and let it sit for 5 minutes.
- Fluff rice with a fork and garnish with parsley before serving.
Notes
- Use bone-in chicken for more flavor.
- Adjust herbs to your preference.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: one pot lemon herb chicken and rice