ROSEMARY LEMON ONE-POT CHICKEN

ROSEMARY LEMON ONE-POT CHICKEN image

Yield 4

Number Of Ingredients 13

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1Â½ Tbsp extra virgin olive oil
1 tsp salt
Â¼ tsp black pepper
1 lb boneless, skinless chicken breasts
4 small whole carrots, peeled and cut into 1-inch pieces
1 large parsnip, peeled and cut into 1-inch pieces
5 red new potatoes, quartered
1 small onion, quartered
1 Tbsp minced garlic
2 cups PacificÂ® Organic Low Sodium Chicken Broth
1 lemon, sliced into Â¼-inch rounds
2 sprigs fresh rosemary
8.8-oz pouch Uncle BenâsÂ® Ready Rice Whole Grain Brown Rice

Steps:

1. Preheat the oven to 375Âº F. 2. Season the chicken with Â¼ teaspoon of salt, and â teaspoon black pepper. 3. Heat Â½ tablespoon of olive oil in a Dutch oven, over medium-high heat. Cook the chicken on each side for about 2-3 minutes, or until evenly browned. Using tongs, take the chicken out and reserve on a plate. 4. Add the remaining olive oil to the Dutch oven with the garlic, and cook the carrots, parsnips, potatoes, and onion for 4-6 minutes, or until they begin to brown on the edges. Season with the remaining salt and black pepper. 5. Pour the chicken broth into the Dutch oven and add the reserved chicken back on top of the vegetables. 6. Toss the rosemary sprigs in the Dutch oven with the lemon wedges. With the lid on, cook for 45-50 minutes or until the vegetables are fork tender. Discard the rosemary and lemon slices. 7. Microwave brown rice according to package directions. 8. Serve with Â½ cup brown rice.