One Pot Chicken and Rice
Recipe: https://recipestripper.com/recipes/53891bf8-7027-4442-9b1e-32bf6c5d9bf8
Original source: https://www.asaucykitchen.com/one-pot-chicken-and-rice/
Recipe image: https://www.asaucykitchen.com/wp-content/uploads/2019/05/One-Pot-Chicken-and-Rice-2-2-480x480.jpg

A simple and delicious One Pot Chicken and Rice made with a few herbs and spices and a pop of lemon! This dish is prepped and cooked all in one pan in about 30 minutes making it a great midweek, last minute dinner. | Gluten Free + Dairy Free + Low FODMAP option
Yield: 4 servings
Prep time: PT10M
Cook time: PT35M
Total time: PT45M

Ingredients
- 2 teaspoons paprika
- 1 teaspoon dried parsley
- 2 teaspoon dried thyme
- 3/4 teaspoon garlic powder* leave out if you need to keep this low FODMAP
- 2 tablespoons light brown sugar (30g)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 2 tablespoons olive oil (30ml)
- 2 large boneless, skinless chicken breasts cut in half length wise
- 1 cup long grain white rice, uncooked (200g)
- 2 cups chicken broth - Low FODMAP if needed  (480 ml)
- 2 tablespoons lemon juice (30ml)
- fresh parsley for topping

Instructions
1. Mix the spice blend together in a small bowl. Set aside two tablespoons for the chicken breast and use the rest for the rice.
2. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. Once flattened, rub two tablespoons of the spice blend over all sides of the chicken
3. Heat 1 tablespoon of olive oil in a large skillet over a medium-high heat. Add chicken and cook each side for about 5 minutes or until browned. Remove from the pan and set aside.
4. Turn the heat down to a medium-low heat. Add another tablespoon of oil to the pan along with the rice and remaining spice blend. Cook a few minutes to toast the rice.
5. Stir the lemon juice and chicken broth into the rice mixture. Use a wooden spoon to gently scrap the browned bits off the bottom of the pot then carefully add the chicken back to the pan in a single layer.
6. Cover with a fitted lid and simmer for 20-25 minutes until the rice has absorbed all the liquid.
7. Turn off the heat and rest for 5-10 minutes. Fluff rice up with a fork and stir in fresh herbs if desired and serve.