Mediterranean one-pan dinner (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3-4 boneless, skinless chicken breasts
02 -
2 tablespoons olive oil
03 -
4 cloves garlic, minced
04 -
Juice of 2 lemons
05 -
1 tablespoon dried oregano
06 -
1 cup long-grain rice (basmati or jasmine)
07 -
2 cups low-sodium chicken broth
08 -
Salt and pepper to taste
# Instructions:
01 -
Give your rice a good rinse under cold water until the water runs clear. This gets rid of the excess starch and helps your rice come out nice and fluffy.
02 -
In a bowl, mix olive oil, minced garlic, freshly squeezed lemon juice, dried oregano, a pinch of salt and a crack of pepper. Toss your chicken breasts in this mixture and let them soak up all those Mediterranean flavors for at least 20 minutes. Longer is even better if you have time!
03 -
Heat up a skillet over medium heat. Once it's hot, add your marinated chicken breasts and cook for about 6-7 minutes on each side. You want them golden on the outside and cooked through to 165°F inside. When they're done, set them aside on a plate to rest - this keeps all those juices inside.
04 -
While your chicken is resting, get started on that fragrant rice. Bring the chicken broth to a boil in a pot, then stir in your rinsed rice. Turn the heat down to low, cover the pot with a tight-fitting lid, and let it simmer away for about 15 minutes until all the liquid is absorbed.
05 -
Fluff up your rice with a fork - it should be tender and infused with subtle lemon flavor from the chicken broth. Slice your rested chicken into strips and serve it over a bed of the warm rice. The chicken juices will mix with the rice for even more flavor!
# Notes:
01 -
For extra brightness and freshness, sprinkle some chopped parsley or dill over the top before serving.
02 -
You can add vegetables like spinach or bell peppers to the rice during cooking for more color, texture, and nutrition.
03 -
This dish pairs perfectly with a simple Greek salad or some roasted vegetables on the side.