Lemon Herb Chicken and Rice (Print Version)
Tender chicken infused with lemon and herbs, slow-cooked to perfection with fluffy rice and colorful vegetables.
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
1 cup long-grain white rice
03 -
1 medium onion, chopped
04 -
4 cloves garlic, minced
05 -
2 cups chicken broth
06 -
1 cup frozen peas and carrots
07 -
1/4 cup fresh lemon juice
08 -
Zest of 1 lemon
09 -
2 teaspoons dried Italian herbs
10 -
Salt and pepper to taste
11 -
1 tablespoon olive oil
→ Garnish
12 -
Fresh parsley, chopped
# Steps to Follow:
01 -
Lightly coat the inside of your slow cooker with non-stick cooking spray or a drizzle of olive oil.
02 -
In a skillet over medium heat, add olive oil. Sauté the chopped onion until it becomes translucent, about 4-5 minutes. Add minced garlic and cook for an additional minute.
03 -
In the slow cooker, add the sautéed onion and garlic mixture. Next, place the rice evenly at the bottom.
04 -
In a bowl, mix chicken broth, lemon juice, lemon zest, Italian herbs, salt, and pepper. Pour this mixture over the rice in the slow cooker.
05 -
Place the chicken breasts on top of the rice mixture. Make sure they are arranged evenly for consistent cooking.
06 -
Sprinkle the frozen peas and carrots on top of the chicken.
07 -
Cover the slow cooker and cook on low for 4 to 6 hours, or alternatively on high for 2 to 3 hours, until the chicken is cooked through and the rice is tender.
08 -
Verify that the chicken reaches an internal temperature of at least 165°F (74°C) and that the rice has absorbed the liquid.
09 -
Before serving, gently fluff the rice with a fork to separate the grains.
10 -
Sprinkle chopped fresh parsley over the top for an added touch of color and flavor.