One Pan Lemon Chicken And Rice is one of my most interesting recipes that i find easy and simple to make, yet very flavorful, spicy and quick meal to make. It is a perfect meal for the family with its wholesome ingredients that make it fast, easy but also very nutritious.

One Pan Lemon Chicken And Rice is a one pan hearty meal that uses lemon, garlic, spices and herbs to make it an elegant meal. It has its origin in the Mediterranean and the Eastern cultures, where it goes back to centuries with the cuisines using wholesome and simple ingredients.

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Ingredients For Making One Pan Lemon Chicken And Rice

• 2 boneless chicken breasts
• 1 cup basmati rice long-grain rice
• 200 ml chicken broth
• 2 medium onions, finely chopped
• 4 garlic cloves, crushed
• 2 cm ginger, crushed
• 3 tbsp. cooking oil( olive oil)
• 1 lemon juice extracted
• 1 tsp. smoked paprika powder
• 1 tsp. turmeric powder
• 1/2 tsp. oregano
• 1 tsp. onion powder
• 1 tsp. cumin powder
• 1 small bunch parsley
• 1/2 tsp. lemon zest
• 1 tsp, thyme
• 4 lemon slices for garnishing
• 1/2 tsp. cayenne pepper
• 1/2 tsp. salt (to taste)

1. Wash the rice thoroughly and soak in water for 20 minutes.
2. Put the chicken pieces in a bowl, add the smoked paprika powder, oregano, onion powder, cumin, thyme and cayenne, coat the chicken pieces well, cover and marinate for one hour or more.
3. Put a large skillet on medium heat, add the chicken pieces and sear them for 4 minutes on each side until they are brown in color, put them in a bowl and put aside.
4. using the same pan, add the onions and sauté them for about 4 minutes or until they are soft, then add the minced garlic and ginger, cook for about 1 minute.
5. Drain the water from the rice and stir it into the pan, add the turmeric and lemon zest and mix well to combine everything well.
6. Add the chicken broth and lemon juice, stir to combine everything well. Add the chicken pieces, cover the pan and cook on low heat for about 25 to 30 minutes or until the liquid is absorbed and rice cooked.
7. Turn off the heat and let it rest for about 6 minutes, then using a fork, fluff the rice, garnish with parsley and lemon slices, serve while still hot.