Servings: 4 to 6 Servings
One Pot Lemon Rosemary Chicken and Rice
An easy one pot wonder, this simple chicken and rice recipe is a balanced meal worthy of putting on repeat.
Ingredients
- 1 Tbsp avocado oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 cup uncooked brown rice
- 2 cups chicken broth
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp fresh rosemary finely chopped
- 4 to 6 boneless skinless chicken thighs about 1.5 to 2 pounds
- 1 large crown broccoli chopped into florets
Instructions
- Heat the avocado oil in a large thick-bottomed pot (I use my large Dutch oven) over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes.
- Stir in the brown rice and garlic and continue cooking and stirring for another 3 minutes.
- Add in the lemon zest and juice, rosemary, and chicken broth and stir well.
- Carefully place the chicken thighs into the pot, arranging them in a single layer in the liquid so that they aren’t overlapping.
- Cover the pot with a lid and bring it to a full boil. Reduce the heat to low and cook for 40 minutes.
- Remove the lid from the pot and add in the chopped broccoli florets. Replace the cover and cook for another 5 to 10 minutes, or until the broccoli has reached your desired doneness and the rice is fully cooked.
- Serve chicken and rice with broccoli with a little grated parmesan cheese on top of the rice and enjoy!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition
Serving: 1(of 6), Calories: 385kcal, Carbohydrates: 27g, Protein: 30g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Cholesterol: 124mg, Sodium: 506mg, Fiber: 2g, Sugar: 1g