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Tender chicken and fluffy rice simmered together in one pot with bright lemon and savory herbs. A flavorful, satisfying meal perfect for a healthy weeknight dinner.
Season and sear the chicken
Build the aromatic base
Cook the rice and chicken together
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This recipe goes great with these complete meals
Tender chicken and fluffy rice simmered together in one pot with bright lemon and savory herbs. A flavorful, satisfying meal perfect for a healthy weeknight dinner.
This american recipe takes 50 minutes to prepare and yields 4 servings. At 408.18 calories per serving with 30.65g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Finish and serve
Increase the chicken to 600g and stir in 1/2 cup of cooked chickpeas at the end for an extra protein boost.
This recipe is naturally gluten-free. Ensure your chicken broth and seasoning blend are certified gluten-free.
Use brown rice instead of white rice for more fiber, but increase the broth to 2.5 cups and the cooking time by 15-20 minutes.
Use thin-cut chicken breast or cut the chicken into bite-sized pieces to reduce searing and cooking time.
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and maintaining a healthy metabolism.
By using low-sodium broth and a salt-free seasoning, this dish significantly reduces sodium intake, which is beneficial for maintaining healthy blood pressure.
The carbohydrates from rice provide a steady source of energy to fuel your body and brain throughout the day.
Yes, this version is quite healthy. It features lean protein from chicken, carbohydrates for energy, and is specifically designed to be low in sodium, making it a heart-friendly choice.
A serving of this Lemon Herb Chicken and Rice contains approximately 400-450 calories, depending on the exact size of the chicken breast.
Absolutely! For brown rice, increase the low-sodium broth to 2.5 cups and extend the simmering time to about 40-45 minutes, or until the rice is tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave with a splash of water to keep the rice from drying out.
