Greek Chicken and Rice

• 分量: 6 servings
• 調理時間: 10 minutes
• 総時間: 30 minutes

材料

6 Chicken Thighs (boneless, skinless)

1 teaspoon Dried Oregano (or 1 ½ teaspoons fresh)

½ teaspoon Dried Thyme (or 1 teaspoon fresh)

1 ½ teaspoons Paprika

1 ¼ teaspoon Garlic Powder

½ teaspoon Kosher Salt

¼ teaspoon Red Pepper Flakes

2 Tablespoons Olive Oil

1-2 Tablespoons Olive Oil

1 Cup Grape Tomatoes (halved)

6 Cloves Garlic (minced)

1 teaspoon Dried Oregano (or 1/2 teaspoon fresh)

½ teaspoon Turmeric

¼ teaspoon Salt

1 ½ Cups Spinach (chopped)

½ Cup Sun-Dried Tomatoes (chopped)

2 Lemons (zested)

¼ - ⅓ Cup Freshly Squeezed Lemon Juice

2 ½ Cups Cooked Basmati or Jasmine Rice (see note)

6 oz Feta Cheese ( (a brick is best, then crumble it)

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Freshly Squeezed Lemon Juice

1 Tablespoon Fresh Oregano (chopped)

2 teaspoons Fresh Dill (chopped)

1 Tablespoon Fresh Parsley (chopped)

⅓ Cup Kalamata Olives (chopped)

Pepper (to taste)

手順

For the Chicken

Season the chicken thighs all over with the seasonings.

Heat a cast-iron skillet over medium high heat. Add 2 Tablespoons of olive oil. Add chicken thighs, top down and turn the heat down to medium. Cook the chicken for 5 minutes on one side, watching for signs of over browning, reduce heat to low-medium if needed. (Refer to our post on how to cook chicken in a pan for the easiest way to know if the chicken is cooked without cutting into it or a thermometer.)

Flip the chicken over, reduce heat to medium-low, and cook for about 5 more minutes until cooked through, 165 degrees internal temperature.

Remove the chicken from the skillet to a plate to rest.

Make the Rice

Add a drizzle of olive oil to the pan. Add half of the halved grape tomatoes, garlic, turmeric, and oregano, and ½ -1 teaspoon of salt. Cook the tomatoes on medium heat for about 2 minutes until beginning to soften and burst.

Stir in the fresh spinach, cooked rice, sun dried tomatoes, zest and freshly squeezed lemon juice as well as the remaining uncooked halved grape tomatoes. Increase the heat to medium heat, stirring to combine. If the pan looks dry, drizzle in a little oil. While cooking, move onto the topping.

Prepare the Topping

Meanwhile, in a medium bowl, combine the feta with 1 Tablespoon of extra virgin olive oil, 1 Tablespoon of freshly squeezed lemon juice, oregano, dill, and parsley and the olives. Gently toss to coat.

Mix half of the feta mixture into the skillet with lemon rice. Slice the chicken on a cutting board and arrange on top of the entire mixture. Allow to heat with a lid on for about 2 minutes.

Top with the remaining feta mixture and sprinkle fresh herbs on top as garnish.

栄養

• サービングサイズ: 1 breast
• カロリー: 589 kcal
• 脂肪総量: 18 g
• 飽和脂肪: 6 g
• 不飽和脂肪: 9 g
• トランス脂肪: 0.02 g
• コレステロール: 133 mg
• ナトリウム: 856 mg
• 炭水化物総量: 73 g
• 食物繊維: 4 g
• 糖質総量: 5 g
• タンパク質: 34 g