One pot lemony chicken & rice
520 cals, 55p, 39c, 15f (per meal)
2 tsp (6g)
1 tbsp (11g)
3 tbsp (45g)
2 tbsp (30mL)
2 cup(s) (mL)
1 cup (190g)
2 small (116g)
2 lbs (896g)
1
Zest (optional) and juice the lemons. Set aside.
2
If chicken breasts are thick, slice them in half lengthwise to make them thinner.
3
In a shallow dish, add the chicken, mustard, lemon zest (if using), italian seasoning, garlic powder and half of the lemon juice (reserving the rest for later). Coat chicken.
4
Heat oil in the bottom of a large, thick pot over medium heat.
5
Add the chicken and cook for 5-8 minutes on each side until chicken is browned, but not fully cooked. Remove chicken from pot and set aside.
6
Add rice, broth, and remaining lemon juice to the pot and bring to a boil.
7
Reduce to a simmer and place the chicken breasts on top of the rice. Cover and cook for 20 minutes until rice is tender and chicken is fully cooked. Serve!