chicken 🍗

Skillet Greek Lemon Chicken and Rice

Name: Skillet Greek Lemon Chicken and Rice
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 5 servings
Ingredients: 1 1/2 pounds boneless skinless chicken thighs; 1 tablespoon olive oil; Zest of a lemon; 3 tablespoons lemon juice; 2 cloves garlic, (grated or minced); 2 teaspoons dried oregano, (rubbed between the palms of your hands); 1/2 teaspoon ground coriander; 1/2 teaspoon smoked paprika; Kosher salt and fresh ground black pepper to taste; 1 tablespoon olive oil; 1/2 cup diced yellow onion; 3 cloves garlic, (grated or minced); 2 teaspoons dried oregano, (rubbed between the palms of your hands); 1 teaspoon dried dill; 1 cup uncooked rice, (I used Jasemine rice); 2 cups low sodium chicken broth

5 servings

portions

15 minutes

temps actif

1 hour 20 minutes

temps total

Commencer à Cuisiner

Ingrédients

1 1/2 pounds boneless skinless chicken thighs

1 tablespoon olive oil

Zest of a lemon

3 tablespoons lemon juice

2 cloves garlic, (grated or minced)

2 teaspoons dried oregano, (rubbed between the palms of your hands)

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

Kosher salt and fresh ground black pepper to taste

1 tablespoon olive oil

1/2 cup diced yellow onion

3 cloves garlic, (grated or minced)

2 teaspoons dried oregano, (rubbed between the palms of your hands)

1 teaspoon dried dill

1 cup uncooked rice, (I used Jasemine rice)

2 cups low sodium chicken broth

Instructions

Place the chicken thighs in a freezer bag or medium sized bowl. In a small bowl whisk together the remaining chicken ingredients and pour over the chicken thighs. Massage the marinade into the chicken, cover and refrigerate for at least 30 minutes.

Preheat oven to 350° F.

Heat a couple teaspoons of olive a large oven safe skillet over medium-high heat, swirl to coat the bottom. Add the chicken thighs being careful not to crowd them and cook for 4-6 minutes, flipping them over half way through the cooking time. Remove the chicken from the skillet onto a plate, it should not be fully cooked.

Lower the heat to medium and add a tablespoon of olive oil to the skillet, swirl to coat the bottom. Add in the onion and sauté 2 minutes. Add in the garlic, oregano and dill and sauté another 30 seconds. Stir the rice into the mixture and then pour in the chicken broth. Bring to a boil then cover with a lid or foil and put it in the preheated oven.

Cook the rice for 15 minutes then remove it from the oven and nestle the chicken into it. Cover and bake another 10-15 minutes or until liquid is absorbed, rice is tender and chicken is cooked through. Squeeze fresh lemon juice over everything and garnish with chopped flat leaf parsley and fresh dill if desired.

Nutrition

Taille de Portion

Calories

497 kcal

Lipides Totaux

17 g

Lipides Saturés

4 g

Lipides Insaturés

12 g

Acides Gras Trans

Cholestérol

166 mg

Sodium

391 mg

Glucides Totaux

48 g

Fibres Diététiques

2 g

Sucres Totaux

2 g

Protéines

39 g