Description
A flavorful one-skillet Mediterranean dish combining juicy chicken, aromatic rice, olives, tomatoes, and herbs. Perfect for a wholesome and easy dinner.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice
- 2 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley or cilantro
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt, pepper, paprika, and oregano. Cook until browned, about 5–7 minutes. Remove and set aside.
- In the same skillet, sauté chopped onion until translucent, about 3 minutes. Add garlic and cook 1 minute more.
- Add rice and stir for 1–2 minutes to toast slightly. Pour in chicken broth, add cumin, and bring to a boil.
- Return chicken to skillet. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in cherry tomatoes, olives, lemon juice, and half the parsley. Let sit off heat for 5 minutes.
- Top with feta and remaining parsley before serving.
Notes
- You can substitute quinoa or brown rice; adjust liquid and cook time accordingly.
- Add chopped spinach or zucchini for extra veggies.
- Serve with a side of tzatziki or pita for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 3g
- Sodium: 590mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
Keywords: mediterranean, chicken, rice, skillet, one-pan dinner, feta, olives