Yield: 4 people
Mediterranean Chicken and Rice
Tender, juicy chicken seasoned with mediterranean spices, paired with fluffy turmeric rice and a creamy tzatziki sauce - this Mediterranean chicken and rice is sure to instantly be a family favorite. All you need is one pan and a handful of ingredients for the perfect quick and easy meal. Plus it's naturally gluten free and dairy free.
Ingredients
- 2 tbsp extra virgin olive oil
- 1½ lb chicken breasts, cut into tenders
- 1½ tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp turmeric
- ½ tsp garlic powder
- ¼ ground black pepper
- 1 tsp sea salt
- dash cayenne
- 1 cup organic long grain white rice, uncooked
- 2 cups turmeric ginger chicken bone broth, sub with normal chicken broth
- 1 large zucchini, grated
- 1 lemon
- handful fresh parsley, chopped, to garnish
Instructions
- Marinate the chicken & preheat oven. Add chicken tenders to a gallon size bag with 2 tbsp olive oil, turmeric, cumin, cayenne, thyme, oregano, garlic powder, salt, and pepper Squeeze in juice from 1/2 of the lemon. Set aside for 30 minutes. Preheat oven to 400 F.
- Cook the chicken. Preheat cast iron skillet and add a little bit of olive oil if needed. Place chicken tenders on hot cast iron. Cook chicken until browned and crispy, about 5-7 minutes each side. The chicken will continue to cook in the oven. Remove chicken from skillet and set aside.
- Add rice, zucchini, and broth to skillet. Pour in the broth, zucchini, and rice. Mix to incorporate. Make sure the rice is covered, if not add a little bit more broth or water.
- Return chicken to skillet and bake. Place the chicken on top of the rice then transfer the skillet to the oven. Bake for 20-25 minutes, until the internal temperature of the chicken is 165 degrees, and the rice is cooked. Once finished, remove from oven and fluff the rice.
- Serve & enjoy! For best results, serve hot. Top this mediterranean chicken and rice with fresh parsley, lemon juice and tzatziki.
Video
Notes
- This Mediterranean chicken and rice is best served hot, with a splash of lemon juice, fresh parsley and tzatziki.
- Serve with this delicious greek salad.
- Make sure to pat the chicken chicken dry with a paper towel before placing in the marinade. When frying the chicken in the skillet, cook until crispy and brown on the outside but not until fully cooked. It will continue to cook in the oven.
- If you don’t have an oven safe skillet you can follow the directions up until step 2. Pour the broth, zucchini, and rice into an oven safe dish. Mix to incorporate. If the rice is not covered in liquid, add water to cover it. Place chicken on top. Bake for 20-25 minutes.
- For the best flavored rice, use Kettle & Fire turmeric ginger bone broth. This will also add some protein.
- For homemade tzatziki add ½ cup finely grated cucumber, 1 cup thick whole milk Greek yogurt, 1 tablespoon fresh lemon juice, ½ tablespoon extra virgin olive oil, 1 garlic clove grated, ¼ teaspoon sea salt, 1 tablespoon chopped fresh dill, and 1 tablespoon chopped fresh mint, to a bowl and mix until combined.
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