Categories: Chicken, Main Dish

Ingredients

• 1 lemon, juice of
• 1 tablespoon olive oil
• 1/2 teaspoon salt, to taste
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• pepper
• 1 (3 lb) chicken, cut into serving pieces
• 1 cup brown rice
• 2 cups chicken stock or 2 cups low sodium chicken broth
• 1/2 cup sliced green onion
• 1 zucchini, unpeeled, halved lengthwise and cut into 1/2 inch slices
• 1 cup sliced celery

Directions

1. In a large mixing bowl, add the lemon juice, olive oil, salt, oregano, thyme, and pepper; stir to combine.

2. Add the chicken pieces and turn to coat; cover and marinate for 15-30 minutes.
3. Add rice to a 13×9 inch baking dish that has been coated lightly with non-stick cooking spray; spread rice out evenly.
4. Bring the chicken stock to a boil in a saucepan.
5. Pour stock over the rice and stir.
6. Sprinkle the onions, zucchini, and celery over the rice.
7. Add the chicken pieces and marinade on top of the vegetables.
8. Cover and bake in a 350° oven for 1 hour.
9. Uncover and bake about 15 minutes more or until the chicken is not pink in the middle and the vegetables and rice are tender.

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