Cover it and leave it in the fridge for at least 30 minutes to overnight.
Flip the chicken and cook for 5 more minutes, then remove and set aside.
Cook and stir the onion for about 1 to 2 minutes until they start to become translucent.
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Add the rice and stir well until it is incorporated into the mixture.
Pour in the chicken stock and stir well, then bring it to a simmer.
Garnish with chopped parsley and grilled lemon slices.
Easy & Healthy One-Pan Chicken & Rice Recipe
