A really delicious one pot meal!
Chicken & Rice with Carmelized Onions
from "Cooking Light" - serves 4
1 1/2 teaspoons olive oil
1 teaspoon grated lemon rind
1 teaspoon fresh rosemary chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 cloves garlic crushed

4 skinless, boneless chicken thighs
2 cups low-salt chicken broth
1/4 cup dry white wine
3 cups carmelized onions
1 cup uncooked long-grain rice
1 tablespoon fresh thyme chopped, or 1 tsp. dried
1/2 teaspoon salt
1 large zucchini, quartered lengthwise cut into 2" slices
1. Combine first 6 ingredients in a small bowl; rub evenly over chicken. Cover and chill 1 hour.

2. Preheat oven to 350°.

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 carmelized 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 350° for 20 minutes or until liquid is absorbed. Garnish with lemon wedges and thyme, if desired.