Lemon-Herb Chicken & Rice Skillet

Bright lemon and oregano lend a Mediterranean lift to this one-skillet supper, where chicken and rice share the same pan. Tender thighs simmer with garlic, broth, zucchini, and spinach until everything is fragrant and spoonable.

Serves 4

Estimate for one serving

• 480 cal
• 32g protein
• 52g carbs
• 15g fat
• 4g fiber

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Ingredients

• 1.25 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1.5 cups long-grain white rice
• 3 garlic cloves
• 2 tsp dried oregano
• 2 lemon
• 3 cups low-sodium chicken broth
• 1 medium zucchini
• 2 cups baby spinach
• 3/4 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1Cut chicken thighs into bite-size pieces; season with salt, pepper, and oregano.
2. 2Heat olive oil in a large deep skillet over medium-high heat.
3. 3Add chicken and cook 5 minutes until lightly browned; remove to a plate.
4. 4Add remaining oil, minced garlic, and remaining oregano; stir 30 seconds.
5. 5Add rice and stir 1 minute to lightly toast.
6. 6Pour in chicken broth and juice of lemon; add salt and pepper.
7. 7Return chicken to skillet, bring to a boil, then reduce to low simmer, cover, and cook 15 minutes.
8. 8Dice zucchini; stir into skillet, re-cover, and cook 5 more minutes until rice is tender and liquid absorbed.
9. 9Stir in spinach and zest of lemon until spinach wilts.
10. 10Serve in 4 bowls with extra lemon wedges if desired.