Description
A hearty Mediterranean dish featuring tender chicken, fluffy rice, and fresh vegetables, perfect for any occasion.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 cup long-grain rice (jasmine or basmati)
- 2 cups low-sodium chicken broth
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- Olive oil, for cooking
- Fresh parsley or cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Marinate the chicken: In a bowl, combine olive oil, oregano, paprika, cumin, salt, and pepper. Add the chicken, ensuring it is well-coated. Let it marinate for at least 15 minutes.
- Cook the rice: In a saucepan, bring chicken broth to a boil. Stir in the rice, reduce heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- Sauté the vegetables: In a large skillet, heat some olive oil over medium heat. Add the onion and garlic, cooking until softened. Next, toss in the bell pepper and zucchini, cooking for an additional 5-7 minutes until tender. Season with a pinch of salt and pepper.
- Cook the chicken: In the same skillet, push the veggies to the side and add the marinated chicken. Cook for about 6-7 minutes on each side until golden brown and fully cooked.
- Combine and serve: Once the chicken is cooked through, cube it and mix it with the sautéed vegetables. Serve this mixture over the fluffy rice, garnished with fresh parsley or cilantro, and wedges of lemon for a zesty kick.
Notes
Consider topping with hummus or tzatziki for extra creaminess. Great for meal prep and can be customized for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean