One-Pan Mediterranean Chicken Rice
Ingredients
- 4 chicken thighs
- 1 teaspoon garlic
- 2 teaspoons oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup white rice
- 2 packets chicken instant bone broth
- 1 3/4 cups water
- 1 lemon
- 2 small roma tomatoes, diced
- 1/2 red onion, diced
- 1/4 cup parsley
- 1/3 cup feta
- 1/3 cup kalamata olives, halved
- 1 tablespoon avocado oil
Preparation
In a 12 inch cast iron skillet, heat 1 tablespoon avocado oil over medium heat, cook chicken for 2-3 minutes per side until browned, then set aside.
In the same skillet, add rice, chicken bone broth and water mixture, and juice of 1/2 lemon, then carefully add chicken back into the pan.
Turn heat to low, cover, and simmer for 18-20 minutes, or until chicken reaches internal temperature of 165 degrees and rice has soaked up all the bone broth.
Remove the chicken to make it easier to stir in the other ingredients, add the red onions, tomatoes, kalamata olives, feta, and parsley and mix well with the rice.
Garnish with slices of remaining 1/2 lemon and enjoy.
