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Ingredients
- Marinade:
- 2 lb diced chicken breast (or thighs)
- Juice of 2 lemons
- 1 TBS dried oregano
- 4 garlic cloves (chopped)
- 1/2 tsp salt
- Rice:
- 1 1/2 TBS olive oil (divided)
- 1 small onion (finely diced)
- 1 cup long grained rice
- 3/4 cup water
- 1 1/2 cup chicken broth
- 1 TBS dried oregano
- 3/4 tsp salt
- 1/2 tsp black pepper
Preparation
Step 1
Combine chicken & marinade in Ziploc bag. Refrigerate overnight.
Preheat oven to 350 degrees. Spray 9x13 baking dish with cooking spray.
Heat 1/2 TBS oil in skillet. Remove chicken pieces from marinade. Reserve marinade. Over medium-high heat, cook chicken until browned on all sides. Place chicken in baking dish.
Heat 1 TBS olive oil in same skillet. Cook onion until translucent. Add rice and reserved marinade. Bring to boil. Pour over chicken in baking dish. Cover dish in foil.
Bake 35 minutes. Remove foil - bake 10 minutes more. Remove from oven. Allow to rest 5-10 minutes before serving.