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Patlynn

Lemony Mediterranean Chicken

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To speed up our Easy Mediterranean Chicken and Rice, we started with boneless, skinless chicken breasts, which required zero preparation. A salty marinade with garlic, oregano, lemon zest, and olive oil imparted rich Mediterranean flavors to the notoriously bland chicken breasts. Browning the chicken created a rich fond that we used to flavor the rice, which we were able to cook in a fraction of the time by parcooking it in the microwave.

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Ingredients

  • 1/3 cup pitted kalamata olives, chopped, plus 1/4 cup olive brine
  • 1/4 cup olive oil
  • 2 tablespoons minced fresh oregano
  • 4 garlic cloves, minced
  • 1 tablespoon grated lemon zest
  • Salt and pepper
  • 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • 2 cups low-sodium chicken broth
  • 1 cup long-grain white rice
  • 1 onion, chopped
  • 4 1/2 ounces cherry or grape tomatoes, halved
  • 1/4 cup minced fresh parsley

Details

Preparation

Step 1


Serves 4


Ingredients1/3 cup pitted kalamata olives, chopped, plus 1/4 cup olive brine
1/4 cup olive oil
2 tablespoons minced fresh oregano
4 garlic cloves, minced
1 tablespoon grated lemon zest
Salt and pepper
4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
2 cups low-sodium chicken broth
1 cup long-grain white rice
1 onion, chopped
4 1/2 ounces cherry or grape tomatoes, halved
1/4 cup minced fresh parsley

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