One-Pot Lemon Garlic Rosemary Chicken and Rice
A bright, easy one-pot meal of lemony garlic chicken with brown rice and broccoli.
Equipment
- large heavy-bottomed pot or Dutch oven with lid
- Measuring cups and spoons
- Knife and cutting board
- Wooden Spoon or Spatula
Ingredients
- 1 Tbsp avocado oil
- 1 medium yellow onion diced
- 5 cloves garlic minced
- 1 cup uncooked brown rice
- 2 cups chicken broth
- 2 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp fresh rosemary finely chopped
- 4 to 6 boneless skinless chicken thighs about 1.5 to 2 pounds
- 1 large crown broccoli chopped into florets
Instructions
- Heat 1 Tbsp avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
- Add the diced yellow onion and sauté, stirring occasionally, until softened, about 5 minutes.
- Stir in the uncooked brown rice and minced garlic and cook, stirring, for about 3 minutes to toast the rice and bloom the garlic.
- Pour in the chicken broth, then add the lemon zest, lemon juice, and chopped rosemary; stir to combine.
- Carefully nestle the chicken thighs into the pot in a single layer so they sit in the liquid without overlapping.
- Cover and bring to a full boil, then reduce heat to low and simmer, covered, for 40 minutes.
- Remove the lid, add the broccoli florets, replace the lid, and cook for an additional 5 to 10 minutes until the broccoli is tender and the rice is cooked through.
- Serve the chicken, rice, and broccoli immediately; optionally grate a little Parmesan over the rice before serving.
Notes
- Shorten cooking time slightly if using smaller chicken pieces.
- Adjust lemon to taste for more or less brightness.
- Use low-sodium broth to control salt level.
- Make sure rice is fully submerged in liquid before simmering.
- Let rest 5 minutes off heat for flavors to meld.