This was one of the first truly one pot meals that I fell in love with. It didn’t have any extra sneaky dishes. It packed a lot of flavor. I could make it in under 30 minutes if I really focused. Most importantly, my whole family loves it. The combination of brothy rice and lemony chicken is a real winner every time I make it! It is also a hit every time we make it in class. This semester it was my most requested recipe from our Yummy Yellow series.

This dish takes simple ingredients and makes something magical. I hope you enjoy it as much as we do!

Lemon Chicken and Rice

Ingredients

2 pounds boneless skinless chicken thighs

2 lemons

2 Tablespoon olive oil

½ teaspoon salt

1 teaspoon garlic powder

1 cup white rice

1 ½ cups chicken broth

1 teaspoon Herbes de Provençe

Instructions

1. Cut chicken into bite sized pieces. Season with salt and garlic powder.
2. Juice one lemon. Slice one lemon. 
3. Heat olive oil over medium heat in a large, deep skillet (that has a lid) until oil is shimmery. 
4. Add chicken carefully! Use long metal tongs if you have them to gently place chicken pieces in your skillet. 
5. Cook chicken until lightly brown on both sides. Remove chicken to a clean plate. (Don’t eat yet! It’s only browned and not fully cooked)
6. Add your rice to your skillet. Toast until rice smells nice and is lightly toasted (1-2 minutes).
7. Add your broth and herbs. Scrape your skillet to get up any browned bits stuck to the bottom (this adds a lot of flavor to your rice).
8. Heat your broth and rice mixture on high heat until boiling. Then lower the heat to low and cover your skillet. Simmer rice for 10 minutes. 
9. Add your lemon juice to your rice and stir. Add your chicken and lemon slices to your rice and simmer for another 10 minutes or until rice is not longer wet. 
10. Serve warm. 

Notes: 

• Try this with any kind of herbs you like! Italian seasoning would be nice, or fresh thyme. 
• Try with lime juice, cumin, and fresh cilantro (at the end) for a different flavor profile