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Mediterranean Chicken with Basmati Rice

Mediterranean Chicken with Basmati Rice
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Savor the sunny flavors of the Mediterranean with this aromatic chicken and fragrant basmati rice. Quick, healthy, and bursting with herbs and citrus zest.

Ingredients

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  • 4 boneless skinless chicken thighs (or breasts)
  • 2 tbsp olive oil
  • 1 lemon (juiced and zested)
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 cup basmati rice
  • 2 cups low‑sodium chicken or vegetable broth
  • 1/2 cup dry white wine (optional)
  • 1 tbsp tomato paste
  • Salt & pepper to taste
  • Fresh parsley, chopped
  • Optional garnish: crumbled feta or Kalamata olives

Instructions

  1. Season the chicken thighs lightly with salt, pepper, and garlic.
  2. Heat the olive oil in a large skillet over medium‑high heat. Brown the chicken on all sides for about 5‑6 minutes, then remove and set aside.
  3. In the same skillet, add the minced garlic, lemon zest, and oregano. Sauté for 30 seconds until fragrant.
  4. Stir in the tomato paste, then add the wine (if using) to deglaze, scraping up any brown bits.
  5. Return the chicken to the skillet, pour in the broth, and bring to a gentle boil. Reduce heat, cover, and simmer for 15 minutes.
  6. While the chicken rests, rinse the basmati rice under cold water, then add to the skillet. Stir to combine and add an extra 1 cup of water or broth.
  7. Cover and cook on low heat for 12 minutes, or until the rice is tender and liquid is absorbed.
  8. Remove the skillet from heat, fluff the rice with a fork, and sprinkle chopped parsley plus optional feta or olives for garnish.
  9. Serve the chicken pieces over the fragrant rice, drizzled with any pan juices.
  10. Enjoy immediately with a side of mixed greens or a slice of crusty bread.

Find it online: https://yamirecipes.com/mediterranean-chicken-with-basmati-rice/