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
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!
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