Lemon-Herb Chicken & Herb Rice Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A one-pot wonder featuring tender chicken thighs bathed in a bright lemon-herb sauce, served over fluffy herb-infused rice with roasted vegetables. This American-inspired one-pot recipe, ready in about 40 minutes, pairs boneless chicken thighs, brown rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels, then season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 4 minutes per side until golden brown, then remove and set aside.
  3. Step 3: Add 3 minced garlic cloves and 2 tbsp fresh thyme to the same skillet, sautéing for 1 minute until fragrant, then add 1 cup brown rice, 1.5 cups chicken broth, and the juice of 1 lemon (zest reserved for garnish).
  4. Step 4: Stir to combine, then nestle the seared chicken thighs back into the rice mixture. Scatter 2 cups broccoli florets and 1 cup cherry tomatoes around the chicken.
  5. Step 5: Cover the skillet with a lid and transfer to a preheated oven at 375°F; bake for 25 minutes until rice is tender and chicken reaches 165°F internal temperature.
  6. Step 6: Remove from oven, let rest for 5 minutes, then sprinkle with reserved lemon zest and extra thyme.

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