Name: Mediterranean Chicken Recipe with Lemon Rice Recipe
Ingredients: 2 cups of long grain white rice; 3 tablespoons of olive oil; 4 6-ounce chicken breasts; 2 - 3 large quartered tomatoes; 1 can of quartered artichoke hearts; ¼ cup of sliced Kalamata olives; ¼ cup of sliced sun dried tomatoes; ¼ cup of capers; 2 cups of packed baby spinach; Juice and zest of 1/2 lemon; Feta cheese; Fresh oregano and basil for garnish; Kosher salt and fresh cracked pepper to taste

Watch and cook along with Chef Billy Parisi as he makes this delicious and simple Mediterranean Chicken & Lemon Rice.

Mediterranean Chicken Recipe with Lemon Rice Recipe

Printable Version

theinspiredhome.com

Author

Billy Parisi

Published

August 29, 2016

Modified

June 21, 2018

INGREDIENTS

2 cups of long grain white rice
3 tablespoons of olive oil
4 6-ounce chicken breasts
2 - 3 large quartered tomatoes
1 can of quartered artichoke hearts
¼ cup of sliced Kalamata olives
¼ cup of sliced sun dried tomatoes
¼ cup of capers
2 cups of packed baby spinach
Juice and zest of 1/2 lemon
Feta cheese
Fresh oregano and basil for garnish
Kosher salt and fresh cracked pepper to taste

DIRECTIONS

Preheat the oven to 375°.
Cook the rice in a rice cooker and keep warm before serving. If you don't have a rice cooker, a medium pot with a lid will work!
Season the chicken breasts on all sides with salt and pepper.
In a large sauté pan on high heat with 2 tablespoons of olive oil sear the chicken breasts for 3 to 4 minutes on each side or until golden brown. Note, do not cook through.
Next, remove the chicken add the tomatoes, artichokes, olives, sun dried tomatoes and capers and saute for 3 to 4 minutes over high heat.
Place the chicken breasts on top of the tomato mixture and place the pan in the oven for 6 to 8 minutes or until the chicken is cooked through out.
Next, remove the chicken from the pan and fold the spinach in. Add in the juice of ½ lemon and season with salt and pepper.
Fork the rice in the rice cooker and fold in the zest of ½ lemon and season with salt and pepper.
Serve each chicken breasts over a bed of the tomato-spinach mixture, garnish with feta cheese and fresh herbs, and alongside the lemon rice.