Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) salt
  • ½ teaspoon (2.5g) black pepper
  • 1 teaspoon (5g) garlic powder
  • ½ teaspoon (2.5g) dried thyme
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup (185g) long-grain white rice, rinsed
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 lemon, zested and juiced
  • ¼ cup (15g) chopped fresh parsley
  • ¼ cup (15g) chopped fresh dill
  • 2 tablespoons (30g) butter (unsalted)

Instructions:

  1. Season chicken with olive oil, salt, pepper, garlic powder, and thyme.
  2. Heat 1 tbsp olive oil in skillet over medium-high heat. Brown chicken in batches (don't overcrowd!) and set aside.
  3. Add another 1 tbsp olive oil in the skillet. Sauté onion, carrots, and celery until softened.
  4. Stir in rinsed rice, chicken broth, lemon zest, and lemon juice.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is cooked through.
  6. Stir in cooked chicken, parsley, dill, and butter. Heat through. Season to taste.
  7. Serve immediately.