Bright Lemon Herb Chicken with Rice and Peas (Low-Oxalate)

Ingredients

• 1.5 lbs chicken breast
• 1.5 cups long-grain rice
• 1 cup cow peas
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1 small yellow onion
• 1 tsp garlic paste
• 1 lemon
• 2 cups low-sodium chicken stock
• 1 tsp salt
• 0.5 tsp white pepper
• 0.5 tsp dried rubbed sage
• 0.5 tsp thyme
• 0.5 tsp oregano
• 1 sprig fresh rosemary
• 1 tbsp parsley flakes
• 3 basil
• 3 lemon

Instructions

1. 1Cook long-grain rice according to package directions. In the last 5 minutes of cooking, add the cow peas to the rice pot.
2. 2Pat chicken dry and season with salt, white pepper, sage, thyme, and oregano. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken until golden brown on all sides, then remove from skillet.
3. 3Add diced yellow onion to the skillet and sauté until softened, about 3-4 minutes. Stir in garlic paste and chopped rosemary for 1 minute.
4. 4Deglaze with lemon juice and chicken stock, scraping up any browned bits. Return chicken to the skillet, bring to a simmer, then reduce heat and cook until chicken is cooked through and sauce slightly thickens, about 8-10 minutes.
5. 5Serve lemon chicken and sauce over the cooked rice and peas. Garnish with fresh lemon slices, parsley flakes, and fresh basil.