
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
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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