CHICKEN & RICE

Ingredients

• 2 each Lemon (zested and juiced)
• 2 teaspoons Dijon Mustard (smooth)
• 6 cloves Garlic Cloves (minced; 3 for marinade, 3 for rice)
• 2 teaspoons Dried Oregano (divided between marinade and rice)
• 1 teaspoon Dried Thyme (for marinade)
• 1 teaspoon Salt (divided between marinade and rice)
• 0.5 teaspoon Black Pepper (divided between marinade and rice)
• 3 tablespoons Olive Oil (2 tbsp for searing, 1 tbsp in marinade)
• 5 pieces Chicken Thighs, Bone‑in Skin‑on (about 1.5‑2 lb total)
• 1 medium Yellow or White Onion (diced; white used in video)
• 2 cups Fresh Spinach (roughly chopped)
• 1 cup Long Grain White Rice (dry)
• 2 cups Chicken Broth (low‑sodium)
• 2 tablespoons Fresh Parsley (chopped for garnish)
• 4 slices Lemon Slices (grilled) (for garnish)

Instructions

1. Zest and Juice Lemons

   Wash the lemons, zest them first, then juice them into a small mixing bowl.

   Time: PT5M

2. Make Marinade

   Add 2 tsp Dijon mustard, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp salt, ¼ tsp black pepper and 1 tbsp olive oil to the lemon zest‑juice mixture. Stir until emulsified.

   Time: PT3M

3. Marinate Chicken

   Place 5 chicken thighs in a bowl, pour the marinade over them, and toss with your hands until fully coated. Cover and refrigerate for at least 30 minutes (longer if possible).

   Time: PT32M

4. Dice Onion

   Dice the medium onion (yellow or white) into your preferred size.

   Time: PT5M

5. Rough‑Chop Spinach

   Roughly chop 2 cups fresh spinach.

   Time: PT2M

6. Prep Additional Garlic

   Smash the remaining 3 garlic cloves, peel, and mince them.

   Time: PT2M

7. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Heat Skillet

   Add 2 tbsp olive oil (or avocado oil) to the oven‑safe skillet and heat over medium‑high until the oil shimmers.

   Time: PT2M

9. Sear Chicken (Skin Side Down)

   Place the chicken thighs skin‑side down in the hot skillet. Cook for about 5 minutes until the skin turns golden and crisp.

   Time: PT5M

10. Flip Chicken

    Turn the thighs over and cook the other side for another 5 minutes.

    Time: PT5M

11. Remove Chicken

    Transfer the seared chicken to a plate and set aside.

    Time: PT1M

12. Blot Excess Fat

    Using a couple of paper towels and tongs, gently blot away excess oil, leaving enough to coat the pan bottom.

    Time: PT2M

13. Sauté Onion

    Add the diced onion to the pan and sauté for 1‑2 minutes, stirring until translucent and the browned bits lift from the pan.

    Time: PT2M

14. Add Spinach, Garlic & Seasonings

    Stir in the chopped spinach, the minced garlic, 1 tsp dried oregano, ½ tsp salt, ¼ tsp black pepper and the leftover lemon‑garlic marinade. Cook for about 1 minute until the spinach wilts.

    Time: PT1M

15. Toast Rice

    Add 1 cup dry rice, stirring to coat each grain with the oil and aromatics for 1 minute.

    Time: PT1M

16. Add Broth and Simmer

    Pour in 2 cups chicken broth, give a final stir and bring the mixture to a gentle simmer.

    Time: PT2M

17. Return Chicken to Pan

    Place the seared chicken thighs back into the skillet, skin side up, spacing them evenly over the rice.

    Time: PT1M

18. Bake Covered

    Cover the skillet with its lid and transfer to the preheated oven. Bake for 35 minutes.

    Time: PT35M

    Temperature: 350°F

19. Finish Baking Uncovered

    Remove the lid and continue baking for an additional 10 minutes to allow excess moisture to evaporate and the rice to turn golden.

    Time: PT10M

    Temperature: 350°F

20. Fluff, Garnish & Serve

    Remove the pan from the oven, fluff the rice with a fork, and garnish with fresh lemon zest or grilled lemon slices and chopped parsley. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g