One-Pot Lemon Herb Chicken and Rice Bowls
A single-skillet meal featuring juicy lemon-herb chicken and fluffy rice with roasted cherry tomatoes and asparagus, ready in under 30 minutes. This mediterranean-inspired one pot ready in about 35 minutes pairs uncooked jasmine rice, chicken broth, zested and juiced lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 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 pounds, boneless and skinless, cut into 1-inch cubes chicken breasts
- 1.5 cups, uncooked jasmine rice
- 2 cups chicken broth
- 1, zested and juiced lemon
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup cherry tomatoes
- 12 ounces, trimmed and cut into 2-inch pieces asparagus
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Season chicken cubes with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then sear for 5 minutes until golden brown on all sides; remove and set aside.
- Step 2: Add 1 cup cherry tomatoes and 12 ounces asparagus to the pot, stirring for 2 minutes until slightly softened, then stir in 1.5 cups jasmine rice, 2 cups chicken broth, 1 lemon zest, 1 tablespoon lemon juice, 1 teaspoon dried thyme, and 1/2 teaspoon dried rosemary.
- Step 3: Bring to a simmer, cover, and reduce heat to low. Cook for 18-20 minutes until rice is tender and liquid is absorbed, stirring once halfway through.
- Step 4: Gently fold in seared chicken, cover, and let rest for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Lemon Herb Chicken and Rice Bowls take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Lemon Herb Chicken and Rice Bowls?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep uncooked jasmine rice from drying out.
Can I substitute ingredients in One-Pot Lemon Herb Chicken and Rice Bowls?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Lemon Herb Chicken and Rice Bowls for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Lemon Herb Chicken and Rice Bowls?
Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
