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Greek Lemon Chicken Rice with Olives and Feta
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into bite-size pieces
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small yellow onion, diced
  • 3 garlic cloves, minced
  • Zest and juice of 2 lemons
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt, pepper, and oregano, and cook until lightly browned on all sides, about 5 minutes.
  • Add the diced onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 30 seconds more.
  • Add the rice to the skillet and stir to coat it with the oil and juices. Pour in the chicken broth, lemon zest, and lemon juice. Bring the mixture to a boil.
  • Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice is tender and most of the liquid has been absorbed.
  • Remove the lid and gently stir in the olives. Sprinkle the feta and parsley over the top. Cover again and let it sit off the heat for 3 minutes so the feta softens slightly.

Notes

If the rice looks a little dry after simmering, add a splash of broth before stirring in the olives. Leftovers keep well in the fridge for two days and reheat nicely with a quick splash of water to loosen the grains. For a milder flavor, use less feta or swap in a milder cheese like mozzarella.
Course: Main Course
Cuisine: Mediterranean
Equipment: Large Skillet, Cutting Board, Knife