One Pot Lemon Garlic Chicken with Yellow Rice

• Gluten free

• Meat

  • 5 Chicken thighs

• Produce

  • 1 bunch Green onions
  • 1 Lemon, medium
  • 1 cup Peas, frozen
  • 2 tsp Powdered garlic
  • 1 Yellow onion, small

• Canned Goods

  • 4 cups Chicken or vegetable stock

• Pasta & Grains

  • 2 cups White rice

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Kosher salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 6 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on dishingdelish.com

Description

Ingredients

• 2 cups white rice
• 1 small yellow onion, chopped
• 4 cups chicken or vegetable stock
• 1 cup frozen peas
• 4 tbsp. olive oil
• 1 tsp. cumin
• 1 tsp. turmeric
• 1 tsp. garlic powder
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 bunch green onions, chopped (optional - for garnish)
• 5-6 chicken thighs, bone and skin
• 1 tsp. garlic powder
• 1 medium lemon
• 2 tbsp. olive oil

Directions

• Preheat oven to 375°F.
• In a large skillet or dutch oven, mix rice together with olive oil, cumin, turmeric, garlic powder, salt, pepper, and cayenne.
• Stir in onion, peas, and vegetable stock.
• Rub chicken thighs with olive oil. Sprinkle with lemon juice, garlic powder, and zest from lemon. Place thighs over rice.
• Bake in oven for 40-45 minutes, or until chicken is cooked through and rice has absorbed liquid.
• Top with green onions and serve.