RICHMOND, Va. -- Chicken and lemon and dill come together to make a quick and delicious dinner all in one pan. Certified Health Coach Erika Shlick shows an easy weeknight dinner that will be delicious tonight. For this recipe and more, visit her website.
Lemon, Dill, Chicken and Rice Skillet
Ingredients
4 tablespoons of butter orcoconut oil or ghee, divided
4chicken thighs, skin on (code trailtohealth for 10% off)
1 shallot
3 garlic cloves, minced
1 cup ofBasmati rice
2 cupschicken bone broth (use code TRAILTOHEALTH for $10 off)
3 tablespoon fresh dill, chopped
2 tablespoons fresh lemon juice
Zest of 1 lemon
½ teaspoonsalt
1 cup frozen peas
Fresh Parsley for garnish
Directions
1. Preheat the oven to 400F.
2. In acast iron skillet over medium heat, heat 2 tablespoons of the fat and brown the chicken on each side for about 4 minutes.
3. Once browned remove from skillet and set on a plate.
4. Add the remaining 2 tablespoons of fat and saute the shallot and garlic.
5. Add the chicken broth, lemon and herbs and bring to a simmer
6. Next add the rice and stir to combine followed by the peas.
7. Top with chicken and transfer skillet to oven.
8. Bake for 30-40 min or until internal temperature of the chicken reaches 165.
9. Garnish with fresh parsley and serve
