Description
A tender, succulent chicken infused with lemon and herbs, served with fluffy rice, perfect for busy weeknights or relaxed dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon (zested and juiced)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Combine chicken broth, lemon juice and zest, olive oil, garlic, thyme, oregano, and salt and pepper in a slow cooker.
- Place chicken breasts into the cooker, coating them thoroughly in the marinade.
- Sprinkle in long-grain rice, ensuring it’s submerged in the liquid.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Remove the chicken and shred it with two forks, then mix it back with the rice.
- Serve hot, garnished with parsley.
Notes
Make-ahead by marinating chicken overnight. If using brown rice, adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg