Lemon Thyme Chicken & Rice

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2 skinless chicken breasts
1 cup brown rice
2 cups chicken stock
1 Tbsp kosher salt
1 Tbsp garlic salt
2 Tbsp fresh thyme on the stick
1 lemon
1 Tbsp virgin olive oil


  • Cover both sides of the chicken breasts with kosher salt, place in ziplock bag 
  • Take fresh thyme & spread it over both sides of chicken in the bag
  • Juice the lemon into the bag & seal. Mix contents well, place in fridge for 30 minutes 
  • Put sauce pan on stove over medium high heat with olive oil 
  • Sear the outside of the chicken on both sides, take out & put aside 
  • Add rice to the pan & stock, deglaze pan, drizzle garlic salt in & mix well 
  • Bring to a low boil, then add chicken back to the pan 
  • Cover pan & cook for 30 minutes. Let stand for another 30 minutes for rice to soak up all the stock 
Serves 2

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