Chicken, rice, spinach, lemon, and garlic cook together in one covered skillet; bright and not too heavy.
SBy SahlM22
Servings
4
1.5 lb Boneless skinless chicken thighs
1.5 tsp Kosher salt
0.5 tsp Black pepper
1 tsp Dried oregano
2 tbsp Olive oil
1 piece Yellow onion, diced
5 clove Garlic
1.5 cup Long-grain white rice
2.5 cup Low-sodium chicken broth
2 piece Lemons
5 oz Baby spinach
1 tbsp Unsalted butter
2 tbsp Fresh parsley (garnish)
Calories
790 kcal
Protein
52g
Carbs
73g
Fat
34g
Fiber
5g
Sugar
2g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Sear the Chicken
1. Pat the chicken thighs dry and season with the salt, black pepper and dried oregano. Zest both lemons, then juice one lemon and slice the other into thin rounds; set aside.
2. Heat the olive oil in a large deep lidded skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden, then transfer to a plate.
2 tbsp Olive oil
Build the Rice
3. Reduce heat to medium. Add the onion and cook for 3 minutes until softened, then stir in the garlic and rice and toast for 1 minute until fragrant.
1 piece Yellow onion, diced,
5 clove Garlic,
1.5 cup Long-grain white rice
4. Pour in the chicken broth and lemon juice, add half the lemon zest, and scrape up the browned bits. Bring to a simmer, then nestle the chicken back into the rice and lay the lemon slices on top.
5. Cover tightly, reduce heat to low and cook for 18 to 20 minutes, without lifting the lid, until the rice is tender and the chicken reaches 165°F (74°C) inside.
Finish and Serve
6. Scatter the spinach over the top, re-cover and let it steam off the heat for 5 minutes until wilted. Add the butter and remaining lemon zest, then fluff the rice gently and fold in the spinach.
