Mediterranean Chicken

​A trip back to the Mediterranean Sea is not in my near future so I decided to bring the flavors of the region to our dinner table in Georgia.  

​This recipe for Lemony Mediterranean Chicken and Rice came from a Cook's Country magazine.  The olives and fresh oregano and lemon zest really was reminiscent of the delicious food that we enjoyed while sitting by the Mediterranean Sea.  

Mediterranean Chicken and Rice
1/3 cup pitted kalamata olives
1/4 cup olive brine
1/4 cup olive oil
4 cloves garlic 
1 Tablespoon grated lemon zest
4 boneless chicken breasts
2 cups chicken broth
1 cup long grain white rice
4 1/2 ounces grape tomatoes
1/4 cup minced fresh parsley
2 Tablespoons fresh oregano

​Combine olive brine, 3 T. oil. 1 Tablespoons oregano, 2 cloves garlic, 2 teaspoons lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in ziploc bag.  Add chicken and refrigerate 1-2 hours.

​Heat 1 1/2 teaspoons oil in skillet.   Pat chicken dry and then add to hot oil.  Brown chicken 3-4 minutes on each side.

​While chicken cooks, microwave rice and 1 1/4 cups broth in covered microwave dish for 6 minutes. 

Transfer chicken to platter. 

Add 1 1/2 teaspoons oil to skillet.  Add 2 teaspoons oregano and 2 cloves garlic.  Cook 30 seconds.

​Add 3/4 cup broth and parcooked rice.  Bring to a boil.

​Return chicken to pan, cover and cook 8-12 minutes.

​

​Transfer chicken to cutting board and tent with foil.

​Off heat, stir olives, tomatoes and 2 Tablespoons parsley into rice.

​​Combine 2 Tablespoons parsley, 1 teaspoon lemon zest and 1 teaspoon oregano.

​Sprinkle over rested chicken.  Serve chicken over rice.

​I served my Mediterranean chicken and rice with my version of a Mediterranean salad.  (Romaine lettuce, grape tomatoes, sliced olives and chick peas)

​It was all quite delicious and even though I wasn't sitting on the banks of the Mediterranean Sea, I still enjoyed the meal.  

Ciao!

Click here for a printable version of this recipe