Mediterranean Chicken

Ahh the Mediterranean - I remember seeing the Mediterranean Sea for the first time last May.  It was breathtaking.

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!

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.