Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/4 cup fresh lemon juice
- 2 cups low-sodium chicken broth
- 1 cup long-grain basmati rice
- 2 tsp mixed herbs (thyme and parsley)
- 1 medium sweet onion, diced
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Gather all ingredients; finely chop the onion and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add diced onions and garlic; sauté until onions are translucent.
- Season chicken breasts with salt and pepper, then add to the pot. Sear for 5–7 minutes on each side until browned.
- Squeeze lemon juice over the chicken, then add chicken broth; stir gently to combine.
- Fold in the rice and mixed herbs. Bring to a simmer, cover tightly, and reduce heat to low.
- Cook undisturbed for 20–25 minutes until rice absorbs the liquid and chicken is cooked through. Fluff with a fork before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 380
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg