Lemon Herb Chicken and Rice

Instructions

1. 1

   Season and sear the chicken

   • Pat the chicken breasts dry with paper towels.
   • Season both sides of the chicken with 1/2 tbsp of the salt-free seasoning blend and the black pepper.
   • Heat olive oil in a large pot or Dutch oven over medium-high heat.
   • Add the chicken and sear for 3-4 minutes per side, until golden brown. The chicken does not need to be cooked through.
   • Remove the chicken from the pot and set it aside on a plate.
2. 2

   Build the aromatic base

   • Reduce the heat to medium. Add the chopped onion to the same pot and cook for 4-5 minutes, until softened and translucent.
   • Add the minced garlic and cook for another minute until fragrant.
   • Add the rinsed rice, the remaining 1/2 tbsp salt-free seasoning, and the dried oregano. Stir constantly for 1 minute to toast the rice and spices.
3. 3

   Cook the rice and chicken together

   • Pour in the low-sodium chicken broth and add the zest of the entire lemon. Stir well, scraping up any browned bits from the bottom of the pot.
   • Bring the liquid to a simmer.
   • Return the seared chicken breasts to the pot, nestling them into the rice.
   • Reduce the heat to low, cover the pot tightly, and let it cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
4. 4

   Finish and serve

   • Turn off the heat and let the pot stand, covered, for 10 minutes. This allows the rice to steam and become fluffy.
   • Check that the chicken is cooked through to an internal temperature of 165°F (74°C).
   • Fluff the rice with a fork. Squeeze the juice from the lemon over the chicken and rice.
   • Garnish with fresh parsley and serve immediately.