Lemon Herb Chicken and Rice

This Lemon Herb Chicken and Rice dish beautifully balances traditional flavors with a refreshing twist. The succulent chicken is marinated in a zesty lemon and herb mixture, then baked to juicy perfection alongside fluffy rice infused with garlic and parsley. It's a wholesome, comforting meal that is easy to prepare and perfect for family dinners or meal prep. This recipe is gluten-free and low-calorie, making it suitable for a variety of dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup long-grain rice
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 teaspoon paprika

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika to create the marinade.
3. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Seal and marinate in the refrigerator for at least 30 minutes.
4. In a large oven-safe skillet, heat a little olive oil over medium heat. Add the rice and toast for 2-3 minutes until slightly golden.
5. Pour in the chicken broth and bring to a simmer. Stir in half of the chopped parsley.
6. Nestle the marinated chicken breasts on top of the rice mixture.
7. Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the rice is tender.
8. Remove from the oven and let it rest for 5 minutes. Fluff the rice with a fork and sprinkle the remaining parsley on top before serving.