Prep Time: 20 mins | Cook Time: 45 mins | Total Time: 1 hr 5 mins | Servings: 4 people
Ready in an hour, this healthy dinner is made with fresh Mediterranean flavours. A restaurant-quality dish that will have everyone talking!
Ingredients
Chicken:
1 pound Chicken Thighs, boneless, skinless (5 chicken thighs)
1 1/2 teaspoons dried oregano
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 lemon, juiced (1/4 cup)
1 tablespoon Olive oil
Yellow rice:
1 c Jasmine or Basmati white rice
2 c chicken broth, low sodium
2 tablespoons butter, unsalted
1/2 c white onion, diced (or yellow onion)
4 cloves garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon cumin
1 pinch cinnamon
1/2 c fresh parsley
Garnish: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes
How to make One Pot Mediterranean Chicken and Rice
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the chicken thighs, oregano, parsley, paprika, lemon juice, salt, and pepper in a medium-sized bowl. Mix well.
Step 3: Over medium heat, heat a cast-iron skillet. Drizzle in the olive oil, add the seasoned chicken thighs and cook each side for about 3 to 4 minutes.
Step 4: When done, transfer the cooked chicken to a plate and set aside.
Step 5: Melt the butter in the same skillet over medium heat. Once melted, add in the diced onion and cook for approximately 2 to 3 minutes. Stir in the garlic and cook further.
Step 6: Add the uncooked rice to the skillet and stir for at least 30 seconds. Stir in the chicken broth, turmeric, cumin, and cinnamon, then add the chicken back on top of the rice.
Step 7: Cover with foil and place inside the preheated oven. Bake for about 40 to 45 minutes, or until the rice is cooked and the internal temperature of the chicken reaches 165 degrees F.
Step 8: Remove from the oven. Before serving, garnish with parsley or your preferred garnish.
Nutrition Facts:
Serving: 1serving, Calories: 377kcal | Carbohydrates: 23.9g | Protein: 34g
Ingredients
- Chicken:
- 1 pound Chicken Thighs, boneless, skinless (5 chicken thighs)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon, juiced (1/4 cup)
- 1 tablespoon Olive oil
- Yellow rice:
- 1 c Jasmine or Basmati white rice
- 2 c chicken broth, low sodium
- 2 tablespoons butter, unsalted
- 1/2 c white onion, diced (or yellow onion)
- 4 cloves garlic, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 pinch cinnamon
- 1/2 c fresh parsley
- Garnish: kalamata olives, feta cheese, fresh parsley, lemon zest, diced tomatoes
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Place the chicken thighs, oregano, parsley, paprika, lemon juice, salt, and pepper in a medium-sized bowl. Mix well.
Step 3: Over medium heat, heat a cast-iron skillet. Drizzle in the olive oil, add the seasoned chicken thighs and cook each side for about 3 to 4 minutes.
Step 4: When done, transfer the cooked chicken to a plate and set aside.
Step 5: Melt the butter in the same skillet over medium heat. Once melted, add in the diced onion and cook for approximately 2 to 3 minutes. Stir in the garlic and cook further.
Step 6: Add the uncooked rice to the skillet and stir for at least 30 seconds. Stir in the chicken broth, turmeric, cumin, and cinnamon, then add the chicken back on top of the rice.
Step 7: Cover with foil and place inside the preheated oven. Bake for about 40 to 45 minutes, or until the rice is cooked and the internal temperature of the chicken reaches 165 degrees F.
Step 8: Remove from the oven. Before serving, garnish with parsley or your preferred garnish.
