6 boneless, skinless chicken thighs
1 Tablespoon olive oil
1 Tablespoon butter
2 cups cooked brown rice (cook rice in low sodium Chicken broth, about 2 cans)
1 cup button mushrooms, diced
1 Tablespoon parsley flakes
1 Cup white or yellow onion, chopped
1 Teaspoon garlic powder
¼ Teaspoon salt
1/8 Teaspoon pepper
¼ teaspoon cumin
Seasoning Blend:
1 Tablespoon Garlic Powder
½ Tablespoon Salt
¼ Teaspoon pepper
¼ Tablespoon Cumin
½ Tablespoon Parsley Flakes
¼ Teaspoon Thyme
Sauce:
1 Tablespoon butter
1 Tablespoon olive oil
1 clove garlic, finely minced
Juice of 1 lemon
Lemon zest from the lemon
¼ teaspoon cumin
Pinch of thyme
¼ Teaspoon Parsley flakes
Salt and pepper to taste
¼ Tablespoon flour

Set oven to 350 degrees.
Spread chicken thighs. Season both sides liberally with the seasoning blend.
Add 1 Tablespoon olive oil and butter to large skillet and bring to medium high heat, add mushrooms, onion, parsley flakes, garlic powder, salt, pepper and cumin. Cook until mushrooms are nicely browned and onions are translucent about 5 to 7 minutes.
Add rice to mushrooms, and turn off heat, mix rice into mushrooms and onions until well mixed let cool a bit.
Take a piece of chicken and add a heaping spoonful of the mushroom and rice mixture to one side, roll chicken and place, seam side down, in a well oiled baking dish. Repeat with other pieces of chicken. Place chicken in one row in pan and spoon remainder of rice and mushroom mixture on both sides, cook in pre-heated oven 30 to 35 minutes or until juices run clear.
In same skillet prepare sauce by adding olive oil and butter to pan, heat on medium high, add flour and cook about 1 minute then add lemon juice, zest, garlic, parsley flakes and thyme(make sure the juice, zest and seasonings are ready to put in all in at once. Whisk until smooth. Sauce will be thick, add just enough water or stock to thin out just a bit and adjust seasonings if necessary. Serve chicken with sauce poured over the top of chicken (only pour sauce over chicken and not over rice as lemon sauce is a bit tart).

This recipe came to me one day while I was thinking of different ways to make chicken thighs.