Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 lemons (freshly squeezed and sliced)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups chicken broth
- Fresh parsley (chopped for garnish)
Instructions
- Season chicken breasts with salt, pepper, thyme, and rosemary.
- Heat olive oil in a skillet and sear chicken until golden, then transfer to slow cooker.
- Add garlic, lemon juice, chicken broth, and lemon slices to the slow cooker.
- Cook on low for 6 hours until chicken is tender.
- Cook rice separately according to package instructions.
- Shred chicken and serve over rice, garnished with fresh parsley and lemon slices.
Notes
- Feel free to add vegetables like broccoli or peas for extra nutrition.
- Use fresh herbs for more vibrant flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 380 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg