1-First, prepare the chicken by tossing 4 boneless skinless chicken breasts or 6 chicken thighs with 2 tablespoons of vegetable or canola oil and half of the Spanish seasoning mix. The seasoning mix includes 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon coriander (or substitute with cumin), and ¼ teaspoon Italian seasoning.

2-Brown the chicken in a pan over medium heat for 2-3 minutes per side until it’s golden but not fully cooked. Once done, remove it from the pan and set it aside.

3-In the same pan, add 1 cup of uncooked white rice, 2 ¼ cups of low sodium chicken broth, the juice from half the lemon, and the remaining seasoning mix. Stir everything together to combine the flavors.

4-Return the chicken to the pan on top of the rice mixture, cover the pan, and cook for 20-25 minutes until the rice is tender, the liquid is absorbed, and the chicken is fully cooked.

5-Garnish with lemon slices from the other half of the lemon and chopped cilantro or parsley before serving.