3.0 from 6 votes
One-Pot Lemon Chicken and Zucchini
A simple one-pot meal that has the oven do the work.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 people
Calories: 342 kcal
Course:
Main Course
Ingredients
- oil for coating dutch oven
- 1 cup arborio rice
- 1 1/4 cup chicken broth
- 1 pound boneless skinless chicken thighs fat trimmed
- salt and pepper to taste
- 2 Meyer lemons
- 4 cups sliced zucchini about 1 pound
- 3 cloves garlic minced
- 2 prigs rosemary
Instructions
- Preheat oven to 450°F. Coat inside of a 4-quart dutch oven with a neutral-tasting oil.
- Rinse rice until water comes out clean, then pour into the dutch oven. Add broth and stir.
- Arrange chicken on top of the rice, and season with salt and pepper.
- Slice 1 lemon into rounds and arrange on top of chicken. Add the zucchini and garlic on top of the lemon.
- Halve the other lemon and juice half over the top, reserving the other half for serving, if desired. Top with rosemary sprigs and cover.
- Bake in oven for 35-40 minutes.
Cup of Yum
Notes
- * If it's too late in your area for zucchini, butternut squash will do as well, but do not squeeze lemon juice over the top.
- * Meyer lemons are milder and more delicate than regular lemons, but feel free to use regular lemons if you can't find them.
Nutrition Information
Calories
342kcal
(17%)
Carbohydrates
44g
(15%)
Protein
29g
(58%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
79mg
(26%)
Sodium
366mg
(15%)
Potassium
689mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
305IU
(6%)
Vitamin C
30.9mg
(34%)
Calcium
42mg
(4%)
Iron
3.7mg
(21%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 342
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 29g | 58% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 366mg | 15% |
| Potassium | 689mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 30.9mg | 34% |
| Calcium | 42mg | 4% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.