Description
A delightful and comforting dish of chicken and rice infused with lemon and herbs, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 lemon, juiced, and zest reserved
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1/4 cup fresh parsley, chopped
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat and sear the chicken, about 3 minutes per side, until golden brown.
- Transfer the chicken to the slow cooker.
- Sauté onion and garlic in the same skillet until fragrant, about 2 minutes.
- Add lemon juice, lemon zest, thyme, rosemary, and garlic powder to the skillet, stir, and pour over the chicken.
- Rinse the rice and add it to the slow cooker, then pour in chicken broth.
- Cover and cook on low for 4-5 hours until chicken is cooked and rice is tender.
- In the last 15 minutes, stir in frozen peas and replace the lid.
- Before serving, sprinkle with fresh parsley.
Notes
For a lighter version, consider using olive oil spray and low-sodium chicken broth. This dish is naturally gluten-free with the right broth.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg