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Monday, February 11, 2013

Easy Mediterranean Chicken and Rice

I promise I will not say anything about The Walking Dead... but only out of respect for those of you that might watch it but have recorded it so you can watch it later.... but I will say this.... I'm SOOOOOOOO glad it's back on!!!!  The third season is going to be over before we all know it, but while it's here, I plan on enjoying every single moment of it!! WHOOHOO!!!

Ok, no with the food.... this is such an easy recipe.. and I simplified it from what the original recipe called for.  And the flavors... oh yea, the flavors are so incredibly good!  Why is it I forget how wonderful the salty, briny flavor olives bring to a dish until I have one with it?  It's always just "V8" moment for me, you know?

Easy Mediterranean Chicken and Rice
Adapted from Cook's Country
Printable Recipe 
1/4 cup pitted Kalamata olives, chopped
1/4 cup olive brine
2 Tablespoons olive oil
1 1/2 Tablespoons minced fresh oregano
1 garlic clove, minced
1 teaspoon grated lemon zest
salt and pepper
2 boneless, skinless chicken breasts
1 cup low sodium chicken broth
1/2 cup white rice
4 oz cherry or grape tomatoes, halved
1 Tablespoon minced fresh parsley
1 Tablespoon minced fresh oregano

Combine olive brine, olive oil, 1 1/2 tablespoons oregano, garlic, lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a zipper-lock bag.  Pat the chicken dry with a paper towel and place in bag.  Refrigerate for 1 to 2 hours, turning occasionally.

In a saucepan with a lid, bring the chicken broth to a boil and add the rice.  Cover and reduce heat to low.  Simmer 15-20 minutes or until all the liquid is absorbed.  Remove from heat and allow to sit, covered, for 5 minutes.

Meanwhile, preheat grill to 375 degrees F.  Clean and oil grill grates.  Remove chicken from bag and discard marinade.  Place the chicken directly over the fire and grill 8-10 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5 minutes.  (Psst... if you don't want to grill the chicken, you can pan sear it or bake it.)

Remove cover from rice and stir in olives, tomatoes, parsley and remaining oregano.  Spoon rice onto plates, top with chicken and serve.  Enjoy!

One Year Ago:  Double Trouble
Two Years Ago:  Parmesan Garlic Tilapia
Three Years Ago:  Stuffed Chicken Breasts


Yenta Mary said...

OMG, that looks and sounds so fabulous!!! Excellent flavor, easy to make ... does it get any better???

StephenC said...

Using the olive brine like this is so smart. Another great thing is there is no end to the different types of olives a person could use.

Angie's Recipes said...

I am not sure it's an easy recipe, but definitely a DELICIOUS one!

Pam said...

What a tasty looking meal! Love the flavors.

I am so glad you didn't say anything about The Walking Dead episode last night... we are watching it tonight.

belleau kitchen said...

you are EVIL!!!!!!!!!!... it starts again here on Friday... I have 4 more days to wait... aaaarrrggghhh!!!.... nice chicken x

Lea Ann (Cooking On The Ranch) said...

Anything with olives and lemon zest goes on my "to try" list. Thanks for the recipe Jenn.

Big Dude said...

I like Med. flavors and using the olive brine sounds like an excellent idea.

Miss Meat and Potatoes said...

I am excited about this delish chicken and rice recipe as I am about starting the WALKING DEAD which I have DVR'd (so thank you!) I was late to the game on Downton Abbey so I can't wait to get started on this show too.

Chris said...

It was a great episode wasn't it? Can't wait for Sunday night.

This chicken looks like a rock star.