One Pot Chicken Piccata & Rice
INGREDIENTS
1 1/2 - 2 pounds chicken tenders
2 tablespoons avocado oil
1/2 teaspoon of sea salt
1/4 teaspoon of pepper
1 onion, small diced
3 cloves garlic, minced
1 lemon, juice and zest
1/4 cup capers, drained
2 cups chicken bone broth
1 cup white jasmine rice, rinsed
For serving: chopped fresh parsley, lemon wedges
INSTRUCTIONS
Heat 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat. Season the chicken tenders with salt and pepper. Sear the chicken tenders for 4-5 minutes without moving them to allow a nice golden crust to form. Flip and cook for another 2-3 minutes on the other side.
Remove the chicken from the pot and set aside.
Add the remaining tablespoon of oil to the pot. Add the diced onions and cook for 2-3 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and rinsed rice to the pot with the onions. Stir frequently for about 1 minute until the garlic is fragrant and the rice is lightly toasted.
Stir in the capers, lemon juice, and lemon zest, mixing well to combine.
Pour in the chicken bone broth and return the chicken to the pot. Stir to combine, making sure to scrape up any browned bits from the bottom of the pot—these add extra flavor!
Bring the mixture to a boil, then cover the pot and reduce the heat to low. Let the dish simmer for 20 minutes, allowing the rice to absorb the broth and the chicken to finish cooking.
After 20 minutes, turn off the heat and let the pot rest, covered, for an additional 10 minutes (this will allow the rice to finish steaming and the flavors to meld together).
Serve with a garnish of parsley and fresh lemon juice. Enjoy!
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