One-Pan Lemon Garlic Chicken & Rice Bowl

One-pan meals turn busy lunches into something effortless and satisfying. Bright lemon and garlic lift juicy chicken thighs and fluffy rice as they simmer together with mixed vegetables in a single skillet.

Serves 4

Estimate for one serving

• 520 cal
• 32g protein
• 58g carbs
• 16g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1.25 lb boneless skinless chicken thighs
• 1.5 cups uncooked white rice
• 3 cups low-sodium chicken broth
• 1 large lemon
• 4 garlic cloves
• 2 cups frozen mixed vegetables (carrots, peas, corn)
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1Cut chicken thighs into bite-size pieces. Mince garlic. Zest and juice the lemon.
2. 2Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
3. 3Add chicken pieces, garlic, oregano, salt, and pepper; cook 5 minutes until chicken starts to brown.
4. 4Add rice and stir 1 minute to toast slightly.
5. 5Pour in chicken broth, lemon zest, and lemon juice; bring to a boil.
6. 6Reduce heat to low, stir in frozen vegetables, cover, and simmer 18-20 minutes until rice is tender and liquid is absorbed.
7. 7Fluff with fork, divide into 4 bowls, and serve.