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 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. Add 1 1/2 teaspoons oil to skillet. Add 2 teaspoons oregano and 2 cloves garlic. Cook 30 seconds.
Off heat, stir olives, tomatoes and 2 Tablespoons parsley into rice. 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!
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