Lemony Mediterranean Chicken

By Patlynn

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.

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

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