Mediterranean Chicken and Rice
We love one pot meals! This recipe reminds us a little bit of Greece in the summer. It’s bright with lemon, a little salty with the feta, and fresh with the tomatoes and herbs.
1 pound skinless and boneless chicken thighs
4 garlic cloves, minced
1 lemon, zested
1 Tbsp. dried oregano
1 tsp. salt
1 tsp. black pepper
1 Tbsp. olive oil
1 package Mediterranean RightRice
2 Tbsp. olive oil
1 lemon, juiced
1/2 large white onion, diced
1/2 green bell pepper, diced
1/4 cup chopped green olives
2 cups chicken stock
3 lemon slices
1/3 cup crumbled feta
1/2 cup cherry tomatoes, halved
1 tsp. fresh chopped parsley for garnish
For the Chicken Marinade:
In a bowl, add the chicken and marinade ingredients and mix well. Leave covered for 10 minutes.
Place a large casserole dish or skillet on the stove over medium heat. Once it’s hot, place the marinated chicken in the dish. Cook the chicken for six minutes on each side until it’s brown and cooked through.
Take the cooked chicken out of the pan and set on a plate for later.
Add the lemon juice to the pan to help loosen any browned chicken at the bottom of the pan and stir until smooth. Add in the olive oil, onions, green pepper, and capers (or olives). Cook on low heat until the onions are translucent, about 5 minutes.
Next add in the Mediterranean RightRice and stir to coat with the other ingredients.
Place the cooked chicken back in the RightRice and pour in the chicken stock. Bring to a simmer and then turn off the heat. Cover and leave to stand for 12 minutes.
Uncover and fluff the RightRice around the chicken. Sprinkle the halved cherry tomatoes and feta over the finished dish and place lemon slices on top.
Turn on your oven broiler and cook for 5 minutes.
Garnish with the chopped parsley.