Lemon Herb Chicken & Rice


  • 4 boneless chicken breast
  • 2 Tbsp of coconut oil 
  • 1 Tbsp of Italian spice ( we used club house) 
  • 1 cup of un cooked basmati rice 
  • Juice from one lemon 
  • 1/2 Tbsp of same Italian spice 
  • 2 1/2 cups of organic low sodium Chicken or Vegetable Broth 
  • 6- 10 organic carrots ( depending how big they are) 
  • Salt and Pepper to taste 


  • In a large deep frying pan melt your two table spoons of coconut oil, place chicken breast in pan and sprinkle top side with 1/2 tbsp of italian spice, cook for 2 min then flip onto other side and sprinkle with remaining 1/2 tbsp of italian spice, again cook for two min ( both sides should be a nice golden brown). Remove chicken from pan and set aside on a plate. 
  • Now in the same pan add your chicken broth, rice, lemon juice, and italian spice and stir. ( dont throw away the lemon once juiced save it and slice it to place on top). 
  • Next place your chicken breast on top of rice mixture, then sliced lemon on top of your chicken. Finally place your carrots around the chicken to create a kind of stop sign look ( refer to picture above) 
  • Place a lid on top bring broth to a boil then place on medium heat for 20 -25 min ( basically until all liquid is gone) 
  • Let sit off heat for 2 minutes then serve! Salt and Pepper to taste! 

Enjoy this easy chicken dish with wonderful light flavour for a great summer dinner! 

Jenny M., DYNAMIS Chef
Use code Jmfit at the checkout for 15% off your order