Lemon Chicken & Rice

https://www.eatingwell.com/recipe/270565/lemon-chicken-rice/

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190 C. Coat two 8-inch-square baking dishes or foil pans with cooking spray.

Step 2

Heat 1/2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add chicken thighs, and cook until both sides are lightly browned (about 4 minutes). Set aside. Pour off all but about 1/2 Tbsp. oil from the pan.

Step 3

Add onions to the pan and sprinkle with 1/8 tsp. salt. Cook until soft and golden, 12 to 15 minutes. Stir in garlic, turmeric, and paprika, and cook for 2 minutes. Set aside.

Step 4

Return the pan to medium-high heat and add cabbage. Cook about 3 minutes. Stir in rice, lemon juice, the remaining 1/8 tsp. salt, and the reserved onion. Continue cooking until the rice is well coated and heated through, 5 to 7 minutes.

Step 5

Put the rice mixture into the prepared baking dishes. Cover with foil. Bake for 30 minutes.

Step 6

Continue baking until a thermometer inserted in the thickest part of the chicken registers 70C, 5 to 10 minutes more. Garnish with parsley and lemon slices, if desired.