Mediterranean Chicken and Rice
Prep Time
Cook Time
Number of Servings
What you'll need:
- 1 lb. chicken breasts
- 1 ½ tsp. dried oregano
- 1 tsp. dried parsley
- 1 tsp. paprika
- ¼ tsp. salt
- ¼ tsp. black pepper
- ¼ cup lemon juice
- 3 Tbsp. olive oil
- 1 cup Jasmine rice (or rice of choice), uncooked
- 2 cups low sodium chicken broth
- ½ cup white onion, diced
- 4 garlic cloves, minced
- ½ tsp. ground turmeric
- ½ tsp. ground cumin seeds
- ¼ tsp. ground cinnamon
- 1 Tbsp. fresh parsley, chopped
What to do:
- Preheat oven to 350° F.
- Rinse rice grains 2-3 times until the rice water does not appear cloudy anymore.
- In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt, and pepper.
- Use a pan or cast-iron skillet and add 1 Tbsp. of olive oil over medium heat. Sear each side of the chicken breasts for 3-4 minutes. It’s okay if the chicken breasts are still raw, they will be cook in the oven later.
- Remove chicken from the pan and set it aside on a plate. Keep the pan on medium heat and add in 2 Tbsp. of olive oil and diced onion. Cook for 2-3 minutes and then stir in the minced garlic.
- Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir.
- In an oven-safe pan (or baking sheet lined with parchment paper), add the chicken breasts on top of the rice, cover it with aluminum foil, and bake it at 350° F for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked.
- Garnish it with parsley and enjoy with a side of your favorite vegetables!
