Name: One-Pot Lemon Herb Chicken and Rice Recipe: Your Go-To Weeknight Meal
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Chicken and Marinade:; 1 1/2 lbs boneless skinless chicken breasts or thighs, trimmed and cut into 1-inch pieces; 1/4 cup olive oil; 3 tablespoons vinegar; 3 garlic cloves, minced; Juice from 1 lemon; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; Chicken and Rice:; 2 tablespoons olive oil; 1 medium red onion, chopped into large chunks; 1 medium zucchini, quartered; 1 1/2 cups chicken broth; Juice from 1 lemon; 1 1/4 cups jasmine rice; 1/2 cup chopped parsley (optional); 1/2 cup crumbled feta cheese (optional)

Description

Discover the easy and flavorful One-Pot Lemon Herb Chicken and Rice recipe, perfect for a quick, delicious weeknight meal.

Ingredients

Scale

Chicken and Marinade:
1 1/2 lbs boneless skinless chicken breasts or thighs, trimmed and cut into 1-inch pieces
1/4 cup olive oil
3 tablespoons vinegar
3 garlic cloves, minced
Juice from 1 lemon
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
Chicken and Rice:
2 tablespoons olive oil
1 medium red onion, chopped into large chunks
1 medium zucchini, quartered
1 1/2 cups chicken broth
Juice from 1 lemon
1 1/4 cups jasmine rice
1/2 cup chopped parsley (optional)
1/2 cup crumbled feta cheese (optional)

Instructions

In a bowl, combine the chicken and marinade ingredients. Place in a ziplock bag or container and allow the chicken to marinate for at least 15 minutes, or preferably overnight, in the refrigerator.
When ready to cook, set your Instant Pot to the sauté setting and heat 2 tablespoons of olive oil. Once hot, add the marinated chicken (discard any leftover marinade) and sear for 2-3 minutes on each side until the chicken is golden and crispy. You may need to cook the chicken in batches to prevent overcrowding.
After all the chicken is seared, return it to the Instant Pot. Add the chopped onion and zucchini, sauté for 2-3 minutes, and allow the vegetables to soften.
Pour in the chicken broth, lemon juice, and jasmine rice. Stir well to combine all ingredients.
Close the Instant Pot lid, set it to high pressure, and cook for 7 minutes.
Once the cooking time is up, carefully release the pressure by turning the valve from sealing to venting.
Open the lid and stir in fresh parsley, an additional squeeze of lemon juice, and crumbled feta if desired. Serve warm and enjoy!
Details: This easy and flavorful one-pot meal combines tender chicken, savory rice, and fresh vegetables, all infused with bright lemon and aromatic herbs. Perfect for a quick weeknight dinner!

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 6 servings
Calories: 350 kcal per serving

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