Description
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup long-grain rice (jasmine or basmati)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
2 cups chicken broth
1 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
Juice and zest of 1 lemon
½ cup cherry tomatoes, halved
¼ cup kalamata olives, sliced
¼ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Salt and black pepper to taste
Directions:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, black pepper, and paprika, and cook until golden
brown, about 5 minutes. Remove and set aside.
In the same skillet, add the remaining olive oil and sauté the onion and garlic until fragrant, about 2 minutes.
Stir in the rice, oregano, and thyme, toasting the rice for 1 minute.
Pour in the chicken broth, lemon juice, and lemon zest. Stir well and bring to a gentle simmer.
Return the cooked chicken to the skillet, cover, and cook for 15-18 minutes, or until the rice is tender and has absorbed the liquid.
Remove from heat and stir in cherry tomatoes and kalamata olives. Let sit for 5 minutes.
Garnish with crumbled feta cheese and fresh parsley before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 350 per serving Servings: 4 servings
