Mediterranean Skillet Chicken and Rice

Mediterranean Skillet Chicken and Rice

One pot Mediterranean Chicken and whipped feta has been so popular! The silky smooth whipped feta added extra flavor and texture.

This recipe is great because its a quick 30 minute cook time and easy prep! So versatile too!!

Vegetarian & Vegan options: swap vegetable stock, swap cauliflower rice & chickpeas

Ingredients

• 1 1/2 tsp garlic powder

• 1 1/2 tsp dried oregano or za'atar

• 1/2 tsp sumac or grated lemon zest

• 1/2 tsp coriander

• 1/2 tsp turmeric

• 1 1/2 lbs boneless, skinless chicken breast and/or thighs patted dry and cut into 2-inch pieces

• 2 TBLS olive oil

• 1 onion, chopped

• 3 garlic cloves, chopped

• 1 large fresh tomato chopped or 1 cup whole cherry tomatoes or 3/4 cup jarred tomatoes

• 1 1/2 cups long-grain white rice

• 2 cups chicken stock

• 1/4 cup Kalamata olives, pitted (optional)

Steps

1. In 10-inch skillet, heat olive oil over medium heat. Add the chicken and all the spices. Brown on both sides about 3 min. Transfer to a bowl. (will be cooked again)

2. Add onion to skillet and saute until tender, about 5 min. Add garlic and 1 tsp salt. Cook 1 min.

3. Add tomatoes and raise heat, scraping the bottom of pan to deglaze.

4. Add rice, stock and olives and bring liquid to a boil. Arrange chicken pieces on top. Lower to a simmer and cook for 20 min. Most of the liquid should be absorbed.

5. Add fresh parsley or dill (optional)

Alisha’s Tips & Tricks

• Use what spices you have on hand! It's ok if pantry is not stocked with all of them. Fresh lemon, tomatoes, salt and pepper work wonders

• Use brown rice or quinoa