Lemony Mediterranean Chicken And Rice
Low-fat chicken breast paired with a tangy Mediterranean marinade deliver a rich flavor packed healthy main.
Yield
4 servingsPrep
15 minCook
25 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
kalamata olives
pitted chopped, plus 1/4 cup olive brine |
*
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
oregano
minced fresh |
*
|
| 4 | cloves |
garlic
minced |
|
| 1 | tablespoon |
lemon zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 ½ | pounds |
chicken breast halves, boneless, skinless
4 breast halves, about 6 ounces each |
|
| 2 | cups |
chicken broth, low salt
|
|
| 1 | cup |
long grain rice
long-grained |
*
|
| 1 | each |
onions
chopped |
|
| 4 ½ | ounces |
cherry tomatoes
halved |
|
| ¼ | cup |
parsley leaves
minced fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
kalamata olives
pitted chopped, plus 1/4 cup olive brine |
*
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
oregano
minced fresh |
*
|
| 4 | cloves |
garlic
minced |
|
| 15 | ml |
lemon zest
grated |
|
| 1 | x |
salt and black pepper
|
*
|
| 680.4 | g |
chicken breast halves, boneless, skinless
4 breast halves, about 6 ounces each |
|
| 473 | ml |
chicken broth, low salt
|
|
| 237 | ml |
long grain rice
long-grained |
*
|
| 1 | each |
onions
chopped |
|
| 130.1 | ml/g |
cherry tomatoes
halved |
|
| 59 | ml |
parsley leaves
minced fresh |
|
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.
