Easy Mediterranean Chicken
Posted On February 11, 2019
This recipe comes together quickly and even though it is easy enough for a weeknight meal it does not skip on any flavor.
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This recipe has all your Greek Mediterranean flavors you could want. The brine marinade adds a ton of flavor to the chicken and tenderizes it. The original recipe called for parsley which is more common but I do not like the taste of parsley so I used cilantro. Fill free to use what herbs you prefer. If you are not an olive fan still use them they help with the flavor and tenderizing. My son doesn't like olives and didn't even notice them in the flavor.
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/3 cup kalamata olives chopped
- 1/2 cup olive oil
- 2 tablespoons oregano minced
- 1 Tablespoon lemon zest
- 5 6-8oz boneless skinless chicken breasts
- 2 cups low sodium chicken broth
- 1 cup long grain white rice
- 1 onion chopped
- 4 1/2 ounces cherry tomatoes halved
- 1/4 cup cilantro minced
- 2 bell peppers roughly chopped
Ingredients
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Instructions
- Combine olives and olive oil, 1 tablespoon oregano, half of garlic, 2 teaspoons lemon zest, 1 1/2 teaspoon salt, and 1/2 teaspoon salt, 1/2 teaspoon pepper in bowl. Pat chicken dry with paper towels and place in bowl making sure to fully coat each chicken breast. Refrigerate for 1 to 2 hours, turning occasionally. Heat 1 1/2 teaspoon olive oil in 12-inch skillet over medium high heat until just smoking. Cook chicken 3-5 minutes, until browned on each side and then transfer to plate. While chicken is cooking microwave 1 1/4 cup broth and rice in covered large bowl unitl liquid is absorbed, 6-8 minutes. Add remaining 1 1/2 teaspoons oil, adding onions and peppers to empty skilletover medium heat until softened, about 5 minutes. Stir in 2 teaspoons oregano and remaining garlic, cook until fragrant, about 30 second. Add remaining 3/4 cup chicken broth, par-cooked rice bring to boil, scraping up any browned bits. return chicken and any accumulated juices to skillet and cook, covered, over medium low heat until meat registers 165 degrees, 8-12 minutes. Keep lid on and take off heat, let rest 10minutes Off heat, stir in tomatoes and 2 tablespoons cilantro, remaining oregano, 1 teaspoon lemon zest over chicken and rice. Season with salt and pepper to taste and Enjoy
- Recipe adapted from Cooks Country 2012