One Skillet Greek Lemon Chicken and Rice

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 1 hour

Ingrédients

2 tablespoons extra virgin olive oil

1 pound boneless chicken breasts or thighs

2 teaspoons dried oregano

1 teaspoon paprika

1/2 teaspoon cayenne pepper

2 tablespoons fresh thyme leaves

salt and black pepper

4 tablespoons salted butter

1 lemon, sliced

1/2 cup dry orzo

1 cup dry rice

2 shallots, thinly sliced

4 cloves garlic, chopped

3-4 cups low sodium chicken broth

2 cups chopped spinach

1/2 cup pitted green olives, crushed

1/2 cup crumbled feta cheese

1/2 cup fresh basil leaves

2 tablespoons lemon juice

Instructions

1. Preheat the oven to 425° F.2. In a large oven-safe skillet, combine 1 tablespoon olive oil, chicken, oregano, paprika, cayenne, 1 tablespoon thyme, salt, and pepper. Toss to coat. Set the skillet over high heat. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.3. To the skillet, add 3 tablespoons butter, the orzo, rice, shallots, garlic, and 1 tablespoon of thyme. Cook until the rice is toasted. During the last 2 minutes of cooking, add 1 more tablespoon of butter and the lemon slices. Allow the butter to brown around the lemons. 4. Pour in 3 cups broth. Mix in the spinach. Season with salt and pepper. Bring to a boil. Slide the chicken and any juices left on the plate back into the skillet. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 10 minutes, until most of the liquid has cooked into the rice, but not all of it. If needed, add more broth. Bake, uncovered for 10-15 minutes or until the chicken is cooked through.5. Meanwhile, mix the olives, feta, basil, and lemon juice. Drizzle over olive oil and season with salt. 6. Serve the chicken and rice topped with feta, olives, and fresh basil. Sometimes I like to add avocado too!

Notes

Sliced lemon and olives not necessary

Nutrition

• Calories: 668 kcal