Lemony Chicken Breasts with Rice

Gluten Free
Health score
22%
Lemony Chicken Breasts with Rice
190 min.
4
623kcal

Suggestions

Looking for a delicious and easy-to-make main course that's perfect for lunch or dinner? Look no further than this mouthwatering Lemony Chicken Breasts with Rice recipe! Not only is it a delightful gluten-free option, but it's also ready in just 190 minutes and serves four hungry individuals. With a caloric content of 623 kcal per serving, this dish strikes the perfect balance between satisfying and nutritious.

The star of this recipe is the tender and juicy boneless chicken breast halves, which are seasoned to perfection and seared in a skillet before being slow-cooked to ensure they're cooked through and full of flavor. The lemony sauce they're cooked in is simply divine, and it pairs wonderfully with the fluffy long-grain rice that's cooked alongside the chicken.

To enhance the dish even further, we've included finely chopped onion and garlic, which add a depth of flavor that will have your taste buds dancing with joy. And don't forget the fresh parsley – it adds a pop of color and a fresh, herby taste that complements the lemony sauce beautifully.

With only a few simple ingredients and minimal effort required, this Lemony Chicken Breasts with Rice recipe is a must-try for any cooking enthusiast. Whether you're a seasoned chef or a beginner in the kitchen, you're sure to impress your friends and family with this tasty and satisfying dish. So why wait? Grab your frying pan and slow cooker, and let's get cooking!

Ingredients

  •  chicken breast halves boneless
  • cups chicken broth low-sodium canned
  • 0.3 cup parsley fresh finely chopped
  •  garlic clove finely chopped
  • 0.3 cup juice of lemon 
  •  onion finely chopped
  • cups rice long-grain
  • servings salt and pepper 
  • tablespoons butter unsalted

Equipment

  • frying pan
  • slow cooker

Directions

  1. Melt 2 Tbsp. butter in a large skillet over medium high heat.
  2. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes.
  3. Add garlic and cook 1 minute longer.
  4. Scrape into slow cooker.
  5. Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming.
  6. Add chicken breast halves and cook until browned, about 2 minutes per side.
  7. Transfer to slow cooker.
  8. Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan.
  9. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours.
  10. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately.

Nutrition Facts

Calories623kcal
Protein23.36%
Fat23.97%
Carbs52.67%

Properties

Glycemic Index
37.55
Glycemic Load
45.26
Inflammation Score
-7
Nutrition Score
24.693478211113%

Flavonoids

Eriodictyol
0.74mg
Hesperetin
2.21mg
Naringenin
0.21mg
Apigenin
8.08mg
Luteolin
0.05mg
Isorhamnetin
1.38mg
Kaempferol
0.24mg
Myricetin
0.59mg
Quercetin
5.68mg

Nutrients percent of daily need

Calories:622.53kcal
31.13%
Fat:16.41g
25.25%
Saturated Fat:8.45g
52.78%
Carbohydrates:81.15g
27.05%
Net Carbohydrates:79.28g
28.83%
Sugar:2.02g
2.25%
Cholesterol:102.42mg
34.14%
Sodium:405.44mg
17.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:35.99g
71.97%
Vitamin B3:16.61mg
83.05%
Selenium:50.64µg
72.34%
Vitamin K:62.93µg
59.94%
Manganese:1.09mg
54.64%
Vitamin B6:1.08mg
54.2%
Phosphorus:431.5mg
43.15%
Vitamin B5:2.64mg
26.41%
Potassium:813.48mg
23.24%
Copper:0.38mg
19%
Vitamin C:14.75mg
17.88%
Magnesium:61.06mg
15.27%
Vitamin B2:0.25mg
14.64%
Vitamin A:701.26IU
14.03%
Zinc:2.02mg
13.5%
Iron:1.99mg
11.03%
Vitamin B1:0.16mg
10.69%
Vitamin B12:0.49µg
8.1%
Fiber:1.87g
7.48%
Folate:26.36µg
6.59%
Calcium:59.6mg
5.96%
Vitamin E:0.7mg
4.66%
Vitamin D:0.32µg
2.15%
Source:My Recipes