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Mediterranean Chicken with Rice

Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 lemon juiced
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp paprika
  • Salt and pepper to taste

For the Rice:

  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 tbsp olive oil
  • 1 small onion chopped
  • 1 red bell pepper diced
  • 1/2 cup black olives sliced
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • Salt and pepper to taste

Instructions

Marinate the Chicken:

  1. In a bowl, combine olive oil, lemon juice, garlic, oregano, basil, paprika, salt, and pepper.
  2. Add chicken breasts and coat them evenly with the marinade.
  3. Cover and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Cook the Chicken:

  1. Heat olive oil in a skillet over medium heat.
  2. Remove chicken from the marinade and cook for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and set aside.

Prepare the Rice:

  1. In a medium saucepan, heat olive oil over medium heat.
  2. Add chopped onion and cook until translucent, about 3 minutes.
  3. Add diced red bell pepper and cook for another 2 minutes.
  4. Stir in rice and cook for 1-2 minutes to lightly toast.
  5. Add chicken broth and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and liquid is absorbed.
  7. Stir in black olives, cherry tomatoes, and feta cheese. Cook for an additional 2 minutes to warm through.

Assemble and Serve:

  1. Slice the cooked chicken breasts.
  2. Serve the chicken on a bed of the Mediterranean rice.
  3. Garnish with fresh parsley and additional feta cheese, if desired.