ONE-POT LEMON HERB CHICKEN AND RICE
This One-Pot Lemon Herb Chicken and Rice is a light and satisfying dish packed with zesty lemon, aromatic oregano, olive oil, brown rice, salt and tender chicken. It’s a balanced meal, offering a single serving of lean protein, whole grains and healthy fats. The simple herb chicken makes it ideal for quick weeknight dinners, while its fresh and herby flavours provide a comforting and homemade taste. This simple one-pot lemon herb chicken and rice delivers comforting, homemade flavours that everyone will love. Whether you’re meal prepping or looking for an easy one-pan dish, this Mediterranean-inspired meal will be satisfying.
RECIPE CATEGORY
Lunch, Dinner, Entrée
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Wheat / Gluten-Free, Low Fat, Quick & Easy, Healthy
DISH TYPE
Main Course
INGREDIENTS
- 1 small chicken breast | 4.59 ounces | diced
- 45 grams | 1.59 ounces | ¼ cup cooked brown rice
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon lemon juice
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 1 gram | 0.04 ounces | ¼ teaspoon dried oregano
- 1 gram | 0.04 ounces | ¼ teaspoon fine sea salt
- 30 millilitres | 1.01 fluid ounces | 2 tablespoons water or low-sodium chicken/vegetable stock (for the simmer)
- gram | 0.004 ounces | pinch black pepper to taste (optional)
- gram | 0.04 ounces | ½ teaspoon finely grated lemon zest (optional, for extra citrus lift)
FULL NUTRITIONAL INFORMATION
- Calories: 320.5 kilocalories
- Saturated Fat: 1.5 grams
- Carbohydrates: 11.8 grams
- Sugar: 0.1 grams
- Protein: 47.1 grams
- Fat: 8.0 grams
- Fibre: 1.0 grams
- Sodium: 599.5 milligrams
- Iron: 1.1 milligrams
- Calcium: 19.6 milligrams
- Potassium: 725.8 milligrams
PREPARATION
- Heat The Oil: Place a medium non-stick pan over a medium flame. Add olive oil and warm 1 minute until shimmering.
- Cook The Chicken: Add diced chicken in an even layer. Sear 3 minutes without moving, then toss and cook for 3 minutes more until golden and cooked through.
- Season The Dish: Sprinkle in oregano and salt, add a pinch of black pepper if using and stir it for 30 seconds to coat the chicken.
- Add The Rice: Stir in the cooked brown rice and toss for 30 seconds so the grains warm and pick up the pan flavours.
- Simmer With Lemon: Pour in 2 tablespoons of water/stock and the lemon juice. Simmer 2 minutes to meld flavours and lightly glaze the grains. Stir in lemon zest now if using.
- Serve Immediately: spoon into a warm bowl for a satisfying serving of one-pot lemon herb chicken and rice or pair with steamed vegetables.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- Fresh Herb Finish: Chopped parsley or basil adds a bright lift that complements one-pot lemon herb chicken and rice.
- Extra Zest: A little more lemon zest intensifies citrus without extra acidity.
- Protein Boost: Use a slightly larger breast or add chickpeas for extra protein.
- Creamy Option: A spoonful of Greek yoghurt on serving gives gentle creaminess.
- A Little Heat: A pinch of red pepper flakes adds subtle warmth.
VARIATIONS
- Vegetable Boost: Fold in baby spinach or sliced peppers for colour and nutrients that suit one-pot lemon herb chicken and rice.
- Whole-Grain Swap: Substitute quinoa for a lighter and fluffier texture.
- Lower-Carb: Replace brown rice with cauliflower rice and reduce the simmer liquid to 1 tablespoon.
- Garlic Lovers: Add 1 small minced garlic clove with the oregano step.
- Mediterranean Twist: Crumble a little feta on top just before serving.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container for up to 3 days, so the next-day one-pot lemon herb chicken and rice tastes even brighter after resting.
- Freezing: Freeze for up to 2 months and thaw overnight in the refrigerator.
- Reheating: Warm gently over medium heat with a splash of water/stock to revive one-pot lemon herb chicken and rice and restore moisture.
