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Author:
Kevin Curry
One Skillet Mediterranean-Inspired Chicken & Rice
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One Skillet Mediterranean-Inspired Chicken & Rice
Ingredients for 4 servings:
Substitution
Note
- 1 1/2 lb chicken thighs (roughly 6-8 small thighs), fat trimmed (SUBSTITUTE: chicken breast)
- 2 teaspoons oregano
- 2 teaspoon cumin
- 1 teaspoon sage
- pinch of sea salt & pepper
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/3 cup onion, diced
- 1 cup uncooked brown rice, long grained
- 1 1/2 cups chicken stock
- 1/2 cup water
- 2 teaspoons lemon zest
- 16oz (~453g) frozen cauliflower rice
- 1 (red) bell pepper, finely diced
- 1 cup (~53g) Kalamata olives, chopped
- 1/2 cup parsley, chopped
- sea salt & pepper to taste
STEPS
Step 1
Set a skillet on medium heat and olive oil.
Step 2
Season chicken thighs. Once the skillet is hot, toss in the chicken (thigh side down) to get a deep sear on one side, about 3 minutes. Once the side is seared, remove the chicken from the skillet.
Step 3
Add garlic and onions to the skillet and caramelize until onions turn brown and translucent, about 2 minutes.
Step 4
Add uncooked rice and stir, making sure each piece of grain is covered in oil. Add in the chicken stock and water and bring to a light simmer. Add lemon zest.
Step 5
Nestle the chicken thighs back in the pot. Cover and cook until all the liquid has been absorbed, about 25 – 30 minutes.
Step 6
Prep the steamed cauliflower rice according to the instructions given. Set aside.
Step 7
Once the rice cooked to your liking, remove the chicken thighs, then fold in the steamed cauliflower rice, bell pepper, parsley, olives and sea salt & pepper to taste. Add the chicken thighs back on top and enjoy!
One Skillet Mediterranean-Inspired Chicken & Rice
Kevin Curry
INGREDIENTS
- 1 1/2 lb chicken thighs (roughly 6-8 small thighs), fat trimmed (SUBSTITUTE: chicken breast)
- 2 teaspoons oregano
- 2 teaspoon cumin
- 1 teaspoon sage
- pinch of sea salt & pepper
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1/3 cup onion, diced
- 1 cup uncooked brown rice, long grained
- 1 1/2 cups chicken stock
- 1/2 cup water
- 2 teaspoons lemon zest
- 16oz (~453g) frozen cauliflower rice
- 1 (red) bell pepper, finely diced
- 1 cup (~53g) Kalamata olives, chopped
- 1/2 cup parsley, chopped
- sea salt & pepper to taste
INSTRUCTIONS
-
Set a skillet on medium heat and olive oil.
-
Season chicken thighs. Once the skillet is hot, toss in the chicken (thigh side down) to get a deep sear on one side, about 3 minutes. Once the side is seared, remove the chicken from the skillet.
-
Add garlic and onions to the skillet and caramelize until onions turn brown and translucent, about 2 minutes.
-
Add uncooked rice and stir, making sure each piece of grain is covered in oil. Add in the chicken stock and water and bring to a light simmer. Add lemon zest.
-
Nestle the chicken thighs back in the pot. Cover and cook until all the liquid has been absorbed, about 25 – 30 minutes.
-
Prep the steamed cauliflower rice according to the instructions given. Set aside.
-
Once the rice cooked to your liking, remove the chicken thighs, then fold in the steamed cauliflower rice, bell pepper, parsley, olives and sea salt & pepper to taste. Add the chicken thighs back on top and enjoy!
Nutrition per serving
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