Lemon Chicken and Rice (One-Pot)

• servings: 6 servings
• active time: 5 minutes
• total time: 40 minutes

Ingredients

1 ½ pounds boneless, skinless chicken breasts (or boneless, skinless chicken thighs), cut into 1-inch cubes

¾ teaspoon kosher salt

¼ teaspoon freshly-ground black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

1 tablespoon olive oil

1 tablespoon butter

½ yellow onion, finely diced

2 cloves garlic, minced

1 teaspoon lemon zest (from about 1 lemon)

1 cup white long-grain rice

2 cups low-sodium chicken broth

½ cup peas (frozen are great for this)

1-2 tablespoons fresh lemon juice

⅓ cup freshly-grated Parmesan cheese

Directions

Prepare the Chicken: Sprinkle ½ teaspoon of the salt, pepper, garlic powder, onion powder, and dried thyme evenly over the chicken, tossing to coat evenly.

Cook the Chicken: Heat a large (5- or 6-quart), heavy bottom pot or Dutch oven (with a lid) over medium-high heat. Add the olive oil and then the chicken in an even layer. Cook until the chicken is browned and just barely cooked through, about 5-7 minutes, stirring occasionally.

Cook the Onion: Remove the chicken to a plate and set aside. Turn the heat down to medium, and add the butter, onion, and garlic. Sprinkle with ¼ teaspoon of salt, and cook until the onion is softened, stirring occasionally, about 5-6 minutes.

Add the Rice: Add the lemon zest and rice to the onion. Cook until fragrant, about 1-2 minutes, stirring frequently.

Add the Stock: Return the chicken to the pot, along with any accumulated juices. Add the broth and bring to a rapid boil. Cover, reduce to a low simmer, and cook for 15-18 minutes, or until the rice is just tender (it will still have a bit of a bite to it).

Add the Peas: Turn off the heat. Uncover, add the peas, give it a quick fluff with a fork, then quickly re-cover and allow it to sit for an additional 5-8 minutes for the rice to cook fully and the peas to warm through.

Finish: Uncover, and add the lemon juice and Parmesan. Stir with a fork to combine and to fluff the rice.

Nutrition

• Serving Size: 1 (of 6)
• Calories: 333 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Cholesterol: 81 mg
• Sodium: 539 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 35 g