Chicken And Rice With Caramelized Onions

• 1 1/2 teaspoons olive oil
• 1 teaspoon grated lemon rind
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 3 garlic cloves, crushed
• Olive oil-flavored cooking spray
• 4 (3-ounce) skinned, boned chicken thighs
• 2 cups low-salt chicken broth
• 1/4 cup dry white wine
• 1 cup uncooked long-grain rice
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1 large zucchini, quartered lengthwise and cut into 2-inch slices (about 8 ounces)
• 4 lemon wedges
• Thyme sprigs (optional)

1. Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.
2. Preheat oven to 350u0b0.
3. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the chicken; cook 4 minutes on each side or until browned. Remove chicken from skillet. Add broth and wine to skillet, scraping skillet to loosen browned bits; add the Caramelized Onions, rice, thyme, and 1/2 teaspoon salt. Add the chicken and zucchini to skillet, nestling them into rice mixture. Bring mixture to a boil. Remove from heat; wrap handle of skillet with foil. Cover and bake at 350u0b0 for 20 minutes or until liquid is absorbed. Serve with lemon wedges; garnish with thyme sprigs, if desired.

olive oil, lemon rind, fresh rosemary, salt, pepper, garlic, olive oil, lowsalt, white wine, longgrain rice, thyme, salt, zucchini, lemon wedges, thyme

Taken from www.myrecipes.com/recipe/chicken-rice-with-caramelized-onions (may not work)