Herb-Infused Chicken and Rice

This Herb-Infused Chicken and Rice recipe combines tender, marinated chicken with aromatic herbs and fluffy rice, creating a comforting and flavorful dish. The infusion of lemon and garlic adds a refreshing twist, while traditional seasoning brings depth to every bite. Perfect for a family dinner or meal prep, this dish is both satisfying and nourishing.

Ingredients:

• 1 lb chicken thighs, boneless and skinless
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, thyme, oregano, paprika, salt, and pepper to create a marinade.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Let marinate for at least 30 minutes.
3. In a large skillet over medium heat, add the diced onion and sauté until translucent.
4. Add the marinated chicken thighs to the skillet and cook for about 5-7 minutes on each side, or until cooked through.
5. Remove the chicken from the skillet and set aside. In the same skillet, add the rice and stir for a minute to toast it slightly.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and let simmer for about 15-20 minutes, or until the rice is cooked and liquid is absorbed.
7. Once the rice is done, fluff it with a fork and return the chicken to the skillet to warm through.
8. Garnish with fresh parsley before serving.