Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice (rinsed)
- 2 lemons (juiced and zested)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 cup low-sodium chicken broth
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by rinsing the rice under cold water and patting it dry. Zest and juice two lemons to add bright citrus flavor. Mince garlic and prepare herbs.
- In a small bowl, combine garlic, thyme, rosemary, oregano, salt, and pepper. Rub this mixture evenly over chicken breasts. Drizzle with olive oil.
- Spread rinsed rice at the bottom of the crockpot. Place seasoned chicken on top. Pour chicken broth and lemon juice over everything. Sprinkle with lemon zest.
- Set the crockpot to low for 6 hours or high for 3 hours. During cooking, chicken becomes tender and rice cooks thoroughly.
- Once cooked, shred the chicken slightly, then garnish with chopped parsley. Serve hot and enjoy the vibrant lemon and herb flavors.
Notes
- For added flavor, add vegetables such as spinach or cherry tomatoes during the last 30 minutes of cooking.
- You can substitute brown rice or cauliflower rice to modify carbohydrate content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 3-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: International
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg