Easy Cooking, Great Results
INGREDIENTS
- 1 Cup Della Jasmine White Rice
- 2 chicken thighs, boneless skinless
- 1 cup jasmine rice
- 1 lemon, juiced and zested
- 2 roma tomatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 3/4th chicken broth
- 2 tablespoons olive oil
- Fresh parsley, for garnish
Step 1
- Pluck the parsley leaves, dice the onion, mince garlic cloves, dice bell peppers, dice roma tomatoes, cut zucchini in slices, zest the lemon, and squeeze out lemon juice.
- Mix together salt, black pepper, dried oregano, and paprika.
- Coat the chicken pieces with the herb and spice mixture. Remove the chicken from the bowl and set it aside.
Step 2
- Preheat the stove to medium-high heat (6.0).
- Add cooking oil to the stove and heat it up. Brown the seasoned chicken pieces for about 3 minutes on each side. Transfer the browned chicken to a plate.
- In the same pan, sauté the diced onion, minced garlic, diced zucchini, and diced bell pepper for about 4-5 minutes until they soften. Add the rice to the pan and stir.
- Pour in the lemon juice, lemon zest, and diced tomatoes. Add chicken broth to the pan. Place the browned chicken pieces on top of the rice and vegetables.
- Cover the pan and reduce the heat to low (4.0). Let it cook for approximately 20 minutes until the rice is fully cooked and the chicken is tender.
Step 3
- Once done, serve the Lemon Herb Chicken with Vegetable Rice, garnishing it with the fresh parsley. Enjoy!