Lemon chicken & rice skillet

Ingredients

• 1.5 lb Chicken thighs, boneless
• 1.5 cups Long-grain rice
• 3 cups Chicken broth (certified gluten-free)
• 1 Lemon
• 1.5 cups Frozen peas
• 2 tbsp Olive oil pantry staple
• 1 tsp Garlic powder pantry staple
• Salt & pepper (to taste) pantry staple

Steps

1. Season chicken and brown in olive oil, 3 min per side; set aside.
2. Stir rice into the same pan, add broth, and nestle the chicken back in.
3. Cover and simmer 20 min until the rice drinks up the broth.
4. Stir in peas and a big squeeze of lemon; rest 5 min off heat.