One Pot Lemon Chicken and Rice

Ingredients

• \1 1/2 pound sboneless skinless chicken breaststhinly slice d in half horizontally
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1.5 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Zest and juice of one lemon
• 1 teaspoon salt, plus more to taste at the end
• 1/2 teaspoon black pepper
• 2 Tablespoon avocado oilor olive oil
• 3 Tablespoon unsalted butterdivided
• 1 onionchopped
• 2 garlic clove sminced
• \1 1/2 cup sJasmine rice
• 2 cup slow sodium chicken broth(see note for firmer rice)

Instructions

1. In a bowl mix together onion powder, garlic powder, paprika, oregano, thyme, salt, black pepper, lemon zest and oil. Add chicken breasts and toss to coat.
2. In a large Dutch oven or deep skillet over medium high heat, melt half the butter (1.5 tbsp). Brown the chicken breasts on both sides, 1.5 2 minutes per side, working in batches if needed. Chicken will not be cooked through. Transfer to a plate and set aside.
3. In the same pot, melt the remaining butter. Sauté onion and garlic for 2 3 minutes until fragrant.
4. Add lemon juice and rice, stirring for 1 minute to coat.
5. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Check seasoning (add more salt or pepper if needed).
6. Return the chicken pieces (and any juices) to the pot, nestling them into the rice.
7. Bring to a boil, then immediately reduce heat to low, cover tightly, and simmer for 15 minutes.
8. Turn off the heat and let it stand, covered, for 5 10 minutes. Then, fluff the rice with a fork and serve.