Description
A bright, easy one-pot meal featuring juicy chicken and fluffy rice, infused with lemon and herbs.
Ingredients
Scale
- 4 chicken breasts
- 2 lemons (juiced and zested)
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 2 cups chicken broth
- 2 cups rice (jasmine or basmati)
- 1 cup peas (optional)
- Fresh parsley for garnish
Instructions
- In a slow cooker, combine chicken breasts, lemon juice, lemon zest, olive oil, thyme, rosemary, salt, and pepper. Stir gently to coat.
- Pour in the chicken broth and stir to combine. Ensure the chicken sits in the liquid.
- Cover and cook on low for 5–6 hours or on high for 3–4 hours, until chicken is cooked through.
- About 30 minutes before serving, add rice to the slow cooker and stir in. Close the lid and let the rice cook in the steam and broth.
- If using, add peas for the last 10 minutes of cooking so they stay bright and tender.
- Let the chicken rest for a few minutes, then shred or slice and serve over the rice.
- Garnish with fresh parsley and enjoy your wholesome meal.
Notes
For a quicker crisp outside, try an air fryer chicken breast version. Store in airtight containers in the fridge for up to 3–4 days or freeze in single portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg