Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 lemons (juiced and zested)
- 3 cloves garlic (minced)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 2 cups chicken broth
- 2 tablespoons olive oil
- Fresh parsley (for garnish)
Instructions
- Prepare all ingredients: zest and juice lemons, mince garlic, chop herbs.
- In a small bowl, combine lemon juice, zest, garlic, thyme, rosemary, paprika, salt, pepper, and olive oil. Mix well to create a marinade.
- Place chicken breasts in the slow cooker and pour marinade over them. Cook on low for 6 hours or high for 3 hours, until chicken is tender.
- Approximately 30 minutes before the end of cooking, remove chicken and set aside. Add rice and chicken broth to the slow cooker, stir gently, and return the chicken on top.
- Cook until the rice is tender and has absorbed the flavors, about 30 minutes.
- Serve chicken over rice, garnished with fresh parsley and lemon wedges. Enjoy!
Notes
- Use fresh lemon juice and herbs for the best flavor.
- Adjust cooking time if using frozen chicken breasts, adding 1-2 hours as needed.
- Can substitute quinoa or cauliflower rice for traditional rice.
- Leftovers can be refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American, Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg