Ingredients:

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4 boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

1 lemon, juiced and zested

1 cup long-grain rice

2 cups chicken broth

¼ cup fresh parsley, chopped

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1. Preheat the oven to 350°F (200°C).

2. In a small bowl, mix the olive oil, dried oregano, garlic powder, onion powder, salt, pepper, lemon juice, and lemon zest until combined.

3. Coat the chicken breasts evenly with the mixture, ensuring they are well-covered.

4. Marinade ingredients in a ziplock bag and set aside for at least 20 minutes preferably overnight.

5. Remove chicken from marinade, but reserve the Marinade.

6. Heat 1 tbsp olive oil in the skillet over medium-high heat. Add the onion and sauté for a few minutes until translucent. Then add rice and the remaining reserve marinade.

7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the liquid in a baking dish then place the chicken on the top cover it with a lid and place in the oven.

8. Bake in the oven for 25 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 35 minutes in total).

9. Remove from the oven and rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest if desired.

Prep Time: 10 minutes

Cooking Time: 30 minutes

Total Time: 40 minutes

Calories: 350 kcal

Servings: 4 servings