One Pot Lemon Rosemary Chicken and Rice Recipe: A Single-Pot Lime Garlic This nutritious, well-balanced dish, rosemary rice with broccoli, is ideal for weeknight evenings. This tasty, one-pot masterpiece is easy to make for the whole family, and there are plenty of personalization choices!
This easy meal is all about juicy chicken thighs wrapped in tastes of lemon, garlic, and rosemary, served with nutty brown rice and broccoli.
We use a single pot to prepare our entire supper. To make everything taste fantastic, add protein, fiber, complex carbohydrates, minerals, and some healthy fat.
This simple, healthful one-pot supper is ideal for hectic weeknights and requires little hands-on preparation.
Inquiring about the kinds of recipes that readers would want to see more of, a common response I get is one-pot meals.
One Pot Lemon Rosemary Chicken and Rice Recipe
Ingredients
- 1 Tbsp avocado oil
- 1 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
I use my large Dutch oven or any other thick-bottomed pot to heat the avocado oil over medium-high heat. Add the chopped onion and cook for about 5 minutes, stirring now and again, until the onion has softened.
After adding the brown rice and garlic, simmer for an additional three minutes while stirring.
Stir thoroughly after adding the chicken broth, rosemary, and lemon zest and juice.
With extreme caution, add the chicken thighs to the saucepan. Make sure they are not overlapping and are arranged in a single layer in the liquid.
After placing a lid on the pot, bring it to a rolling boil. After lowering the heat to low, cook for forty minutes.
After taking off the pot’s lid, add the chopped broccoli florets. Put the lid back on and continue cooking for an additional five to ten minutes, or until the rice is done and the broccoli is cooked to your liking.
Enjoy a dish of chicken and rice with broccoli and a sprinkle of grated Parmesan cheese over the rice!
Notes
Nutrition
- Serving: 1(of 6)
- Calories: 385kcal
- Carbohydrates: 27g
- Protein: 30g
- Fat: 17g
- Saturated Fat: 4g
- Polyunsaturated Fat: 8g
- Cholesterol: 124mg
- Sodium: 506mg
- Fiber: 2g
- Sugar: 1g
FAQs AND TIPS
How to Make One Pot Lemon Garlic Rosemary Chicken and Rice:
I use my large Dutch oven or any other thick-bottomed pot to heat the avocado oil over medium-high heat. Note: This will also work with a large 12-inch deep skillet. Add the chopped onion and cook for about 5 minutes, stirring now and again, until the onion has softened.
After adding the brown rice and garlic, simmer for an additional three minutes while stirring.
Stir thoroughly after adding the chicken broth, rosemary, and lemon zest and juice.
With extreme caution, add the chicken thighs to the saucepan. Make sure they are not overlapping and are arranged in a single layer in the liquid.
After placing a lid on the pot, bring it to a rolling boil. After lowering the heat to low, cook for forty minutes.
Remove the lid from the pot and add in the chopped broccoli florets. Replace the cover and cook for another 5 to 10 minutes, or until the broccoli has reached your desired doneness and the rice is fully cooked.
If after 50 minutes of total cook time the rice is still undercooked, turn off the heat and allow the pot to sit, covered for another 10 minutes.
Serve chicken and rice with broccoli with a little grated parmesan cheese on top of the rice and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 1 week.
