Mediterranean Chicken and Rice

🛒 Ingredients (Check Off As You Measure)

• 1 ½ lbs boneless, skinless chicken thighs, cut into 2-inch pieces
• 2 tbsp olive oil, divided
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• ½ cup sun-dried tomatoes (in oil), drained and chopped
• ⅓ cup Kalamata olives, pitted and halved
• 2 cups low-sodium chicken broth
• 1 tsp dried oregano
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes (optional)
• 1 lemon, zested and juiced
• Fresh parsley, chopped, for garnish
• Salt and black pepper, to taste

🍳 Step-by-Step Instructions

1. Season the chicken generously with salt and pepper. In a large deep skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the chicken in a single layer and sear until golden on both sides, about 4-5 minutes per side. Transfer to a plate and set aside.
2. Reduce heat to medium, add the remaining olive oil and the onion. Sauté for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the rice, sun-dried tomatoes, olives, oregano, paprika, and red pepper flakes. Cook, stirring, for 1-2 minutes to toast the rice slightly.
4. Pour in the chicken broth and lemon zest. Bring to a simmer. Nestle the chicken back into the skillet, spooning some liquid over the top. Cover and cook on low for 18-20 minutes, until the rice is tender and the liquid is absorbed.
5. Remove from heat, let rest covered for 5 minutes. Stir in the lemon juice, fluff the rice with a fork, and garnish with fresh parsley before serving.