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Herb-Crusted Chicken with Lemon-Garlic Zucchini Rice Recipe

Name: Herb-Crusted Chicken with Lemon-Garlic Zucchini Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 boneless skinless chicken thighs (about 1 lb); 1/2 cup jasmine rice; 1 medium zucchini squash; 1/2 medium yellow onion; 1/2 cup shredded carrots; 2 tablespoons unsalted butter; 1 teaspoon dried Italian herbs; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 lemon, zest and juice; 1 cup chicken or vegetable broth

Stashcook

This is a yummy chicken dish with a lemony zucchini rice. We cook chicken with herbs and make rice with zucchini, lemon, and garlic. It's a tasty dinner for your family!

Ingredients

4 boneless skinless chicken thighs (about 1 lb)

1/2 cup jasmine rice

1 medium zucchini squash

1/2 medium yellow onion

1/2 cup shredded carrots

2 tablespoons unsalted butter

1 teaspoon dried Italian herbs

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 lemon, zest and juice

1 cup chicken or vegetable broth

Method

Preheat a medium saucepan over medium heat.

Peel, halve, and finely dice 1/2 medium yellow onion.

Wash, dry, trim, and grate 1 medium zucchini squash.

In the saucepan, melt 1 tablespoon of butter. Add the diced onion, 1/2 cup shredded carrots, and 1/4 teaspoon of salt. Cook, stirring occasionally, until starting to soften, about 3 minutes.

Add the grated zucchini to the pan and cook, stirring occasionally, until veggies are tender, about 3 minutes more.

Rinse 1/2 cup jasmine rice under cold, running water using a strainer or colander.

Stir in the rice, zest of 1 lemon, and 1 cup of broth to the pan with the veggies. Bring to a boil over high heat.

Once boiling, cover the pan, reduce heat to low, and simmer until the rice is tender and liquid is absorbed, about 15-18 minutes. Remove from heat and let it stand, covered, for 5 minutes.

While the rice cooks, preheat a skillet over medium heat.

Pat the chicken thighs dry with paper towels and place on a plate. Season both sides with 1 teaspoon of dried Italian herbs, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.

Add the remaining 1 tablespoon of butter to the skillet and swirl to coat the bottom. Add the seasoned chicken and pan-fry until golden brown and cooked through, about 3-4 minutes per side. Transfer to a clean plate and cover with aluminum foil to keep warm.

Fluff the rice with a fork and stir in the juice of 1 lemon. Adjust seasoning with salt and pepper if needed.

To serve, divide the lemon-garlic zucchini rice and herb-crusted chicken between plates. Enjoy!

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