Lemon Herb Chicken & Rice

Servings: 4-6

Ingredients:

  • 6 boneless, skinless chicken thighs

  • 2 tbsp olive oil

  • 2 tbsp Herban Legend seasoning (divided)

  • 3 cloves garlic, minced

  • 1 ½ cups long-grain white rice (uncooked)

  • 2 cups chicken broth

  • 1 cup canned coconut milk (full-fat for creaminess)

  • Zest + juice of 1 lemon

  • 1 lemon, sliced into rounds

  • 1 tbsp butter (optional, for richness)

  • 1 cup frozen peas

  • Fresh parsley or cilantro, for garnish

Lemon Herb Chicken & Rice

Instructions

Step 1:

Season thighs with 1 tbsp olive oil and 1 tbsp Herban Legend.

Step 2:

Heat a large Dutch oven over medium-high. Sear chicken 3–4 minutes per side until golden brown (not fully cooked). Remove and set aside.

Step 3:

Reduce heat to medium. Add remaining olive oil and garlic, sauté 1 minute. Stir in rice and toast 1–2 minutes.

Step 4:

Pour in broth, coconut milk, lemon juice, lemon zest, butter (if using), and remaining Herban Legend (1tbsp). Stir well. Nestle chicken back into the skillet, with lemon slices around.

Step 5:

Cover tightly and bake at 375°F for 20 minutes. Remove lid, stir in peas, and bake uncovered 10 minutes more, until rice is fluffy and chicken reaches 165°F internally.

Step 6:

Garnish with parsley or cilantro and serve hot, spooning the creamy lemon-coconut rice with the chicken.