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
Ingredients:
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
Directions:
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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9 comments:
OMG, that looks and sounds so fabulous!!! Excellent flavor, easy to make ... does it get any better???
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.
I am not sure it's an easy recipe, but definitely a DELICIOUS one!
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.
you are EVIL!!!!!!!!!!... it starts again here on Friday... I have 4 more days to wait... aaaarrrggghhh!!!.... nice chicken x
Anything with olives and lemon zest goes on my "to try" list. Thanks for the recipe Jenn.
I like Med. flavors and using the olive brine sounds like an excellent idea.
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.
It was a great episode wasn't it? Can't wait for Sunday night.
This chicken looks like a rock star.
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