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.
Like my page on facebook.
Follow me on Instagram