One-pan Mediterranean feast (Printable Recipe)
# What You’ll Need:
→ Core Components
01 -
3-4 chicken breasts, no skin or bones
02 -
2 tbsp extra virgin olive oil
03 -
4 garlic cloves, finely chopped
04 -
Juice squeezed from 2 fresh lemons
05 -
1 tbsp oregano (dried)
06 -
1 cup jasmine or basmati rice
07 -
2 cups chicken stock (low sodium)
08 -
Pepper and salt as needed
# Step-by-Step Directions:
01 -
Rinse your rice thoroughly with cool water until it's running clear. This takes away extra starch and makes your finished rice all fluffy and separated.
02 -
Combine your olive oil, chopped garlic, lemon juice, oregano, and a bit of salt and pepper in a container. Put the chicken in this mixture and let it soak for at least 20 minutes. If you've got extra time, leave it longer for more flavor.
03 -
Get a pan hot over medium flame. Pop in your soaked chicken and let it cook about 6-7 minutes per side. You want a nice golden outside and the inside hitting 165°F. Then put it on a plate to sit awhile so the juices stay in.
04 -
As your chicken sits, start the rice. Get your stock bubbling in a pot, then add your cleaned rice. Turn the heat way down, put the lid on tight, and let it cook quietly for around 15 minutes until there's no liquid left.
05 -
Use a fork to loosen up your cooked rice - it should be soft and have picked up some lemon notes from the stock. Cut the rested chicken into strips and lay them over your hot rice. The chicken drippings will soak into the rice for extra taste!
# Additional Notes:
01 -
Try adding a handful of chopped dill or parsley on top before you eat for a fresh kick.
02 -
You can toss in some bell peppers or spinach while cooking the rice for extra nutrition and color pop.
03 -
This meal goes great with a basic Greek salad or some veggies roasted in the oven.