Lemon-Dill Chicken & Herb Rice Bowls

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken thighs bathed in a bright lemon-dill sauce, served over fluffy herb-infused rice with roasted vegetables for a balanced, restaurant-quality meal. This american-inspired one pot (gluten free) ready in about 55 minutes pairs chicken thighs, olive oil, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 3 tbsp olive oil
• 2, zested and juiced lemon
• 3 tbsp, fresh dill
• 4 cloves, minced garlic
• 1/2 cup white wine
• 1.5 cups long-grain rice
• 3 cups chicken broth
• 2 cups broccoli florets
• 1 cup, sliced carrots
• 2 tbsp, chopped chives
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Pat 1.5 lbs chicken thighs dry and season with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat and cook chicken skin-side down for 8 minutes until golden, then flip and cook 5 more minutes until cooked through. Remove and set aside.
2. Step 2: In the same skillet, add 4 minced garlic cloves and cook for 30 seconds until fragrant. Pour in 1/2 cup white wine and simmer until reduced by half, about 2 minutes.
3. Step 3: Stir in 2 tbsp lemon zest, 2 tbsp lemon juice, and 3 tbsp fresh dill. Return chicken to skillet and simmer for 2 minutes to coat.
4. Step 4: Meanwhile, combine 1.5 cups long-grain rice and 3 cups chicken broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
5. Step 5: While rice cooks, toss 2 cups broccoli and 1 cup sliced carrots with 1 tbsp olive oil, salt, and pepper. Roast at 425°F for 15 minutes until tender-crisp.
6. Step 6: Fluff cooked rice and divide among bowls. Top with chicken and sauce, then add roasted vegetables. Garnish with 2 tbsp chopped chives.