@jshealthvitamins: One Pan Spiced Chicken & Rice 🍛 There's nothing quite as comforting as a one-pan chicken and rice dinner — packed with warm spices and perfectly fluffy rice every time. Serve alongside steamed greens or a fresh salad for a complete meal. Dietary tags: gluten-free, dairy-free, egg-free, nut-free Recipe sub-categories: one pan Time to cook: 40 mins Serves: 3 Ingredients 2 tbsp extra virgin olive oil ½ lemon, zested & juiced 3 garlic cloves, minced 2 tsp paprika 1 tsp dried oregano 1 tbsp honey 500g (17.6oz) chicken thighs, approximately 3-4 thighs, skin off & trimmed ½ brown onion, finely diced 1 cup basmati rice, rinsed 1 ½ cups chicken stock To serve: ¼ bunch parsley, leaves finely chopped 1 tsp chili flakes, optional ¼ cup Greek yogurt or tzatziki, optional Method In a shallow bowl, whisk together 1 tablespoon extra virgin olive oil with the lemon juice, garlic, paprika, oregano and honey. Season generously with sea salt and black pepper. Add the chicken to the bowl and toss until evenly coated. If time allows, leave to marinate for 30 minutes. Heat the remaining olive oil in a large lidded pan over medium-high heat. Sear the chicken thighs on each side for 2 minutes or until browned. Remove from the pan and set aside. Add the brown onion to the pan and sauté until translucent. Deglaze the pan with a splash of water if needed. Add the rinsed basmati rice and the chicken stock and stir until combined. Bring to a gentle boil and then add the chicken thighs to the dish. Pour over any remaining marinade and then cover with a tight-fitting lid. Reduce the heat to a simmer and leave to cook for 20 minutes. After 20 minutes, turn the heat off and leave to rest for 10 minutes. Don't remove the lid. Allowing the rice to rest will ensure it is properly cooked. Remove the lid and fluff the rice with a fork. Top with freshly chopped parsley leaves, lemon zest, and a sprinkle of chili flakes and tzatziki. #EasyRecipe #healthydinner
JSHealth Vitamins
Region: US
Monday 14 September 2026 22:00:32 GMT
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