Lemony Mediterranean Chicken And Rice

Directions

To a zipper plastic bag, add the olive brine, 3 tablespoons oil, 1 tablespoon oregano, half of garlic, 2 teaspoons lemon zest, 1½ teaspoons salt, and ½ teaspoon pepper.

Rinse and dry the chicken with paper toweling and place into the zipper bag. Marinate refrigerated for 1 to 2 hours, turning occasionally.

Remove and dry the chicken. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until just smoking.

Cook chicken until browned, about 5 minutes per side; transfer to plate.

Meanwhile, microwave 1¼ cups chicken broth and rice in covered large bowl until liquid is absorbed, about 8 minutes, stirring once or twice.

Add remaining oil and onion to the skillet and cook over medium heat until softened, about 6 minutes.

Stir in 2 teaspoons oregano and remaining garlic and cook until fragrant, about 30 seconds.

Add remaining ¾ cup broth and partially cooked rice and bring to boil, scraping up any browned bits.

Return the chicken and any accumulated juices to skillet and cook, covered, over medium-low heat until cooked through (160 degrees F on an instant read thermometer) and the rice is tender, about 10 more minutes. Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 8 minutes.

Remove skillet from the heat and stir in the olives, tomatoes, and 2 tablespoons parsley into the rice.

Cover and let sit until chicken is ready.

Meanwhile, in a small bowl, mix together the remaining parsley, oregano, and lemon zest.

Slice chicken into ½ inch slices, place on top of rice, and sprinkle with the herb mixture.

Serve.