Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup chicken broth Use for a richer flavor.
- 2 pieces lemons (juiced and zested)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon thyme
- Salt and pepper to taste
For the rice
- 1 cup long-grain white rice
- 2 cups water or additional chicken broth Use chicken broth for added flavor.
For garnish
- Fresh herbs (parsley or cilantro) For garnish before serving.
Method
Preparation
- In a slow cooker, combine chicken broth, lemon juice, lemon zest, olive oil, minced garlic, dried oregano, thyme, salt, and pepper.
- Add the chicken breasts to the mixture, making sure they are well coated.
Cooking
- Cover and cook on low for 4-6 hours or until the chicken is cooked through and tender.
- About 30 minutes before serving, cook the rice separately according to package instructions, using water or chicken broth.
- Once the chicken is done, shred it in the slow cooker for a more flavorful result.
Serving
- Serve the shredded lemon herb chicken over fluffy rice and garnish with fresh herbs.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 54gProtein: 37gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 1gSugar: 1g
Notes
Store leftovers in airtight containers for up to 3 days in the fridge, or freeze for longer storage. Reheat in the microwave or stovetop.
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