Mediterranean Chicken Skillet with Lemon Herb Rice

Name: Mediterranean Chicken Skillet with Lemon Herb Rice
Prep time: 12 min
Cook time: 15 min
Total time: 27 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 2 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 3 tablespoon olive oil; 2 teaspoon dried oregano; 1.5 teaspoon garlic powder; 1 teaspoon ground cumin; 1 teaspoon paprika; 1.5 teaspoon salt; 0.5 teaspoon black pepper; 4 pre-cooked brown rices; 2 lemons; 0.5 cup fresh parsley (chopped); 1 cucumber (large, diced); 2 cup cherry tomatoes (halved); 0.25 red onion (finely diced); 0.5 cup feta cheese (crumbled)

Tender chicken pieces are quickly pan-seared with fragrant Mediterranean spices, served over bright lemon-herb rice alongside a refreshing cucumber and tomato salad. This complete meal delivers bold flavors in a convenient, skillet preparation.

Prep: 12 min
Cook: 15 min
Total: 27 min
Servings: 8
Cuisine: Mediterranean
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
3 tablespoon olive oil
2 teaspoon dried oregano
1.5 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon paprika
1.5 teaspoon salt
0.5 teaspoon black pepper
4 pre-cooked brown rices
2 lemons
0.5 cup fresh parsley (chopped)
1 cucumber (large, diced)
2 cup cherry tomatoes (halved)
0.25 red onion (finely diced)
0.5 cup feta cheese (crumbled)

Instructions

In a medium bowl, toss the chicken pieces with 1 tablespoon olive oil, 2 teaspoons dried oregano, 1 1/2 teaspoons garlic powder, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer (cook in two batches if necessary to avoid overcrowding) and sear for 4-5 minutes per side, until cooked through and lightly browned. Remove chicken from skillet and set aside.
While the chicken cooks, prepare the pre-cooked brown rice according to package directions, typically microwaving for 90 seconds per pouch.
In a large bowl, combine the diced cucumber, cherry tomatoes, and finely diced red onion. Squeeze the juice from one lemon over the salad and add the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine.
Once the rice is heated, fluff it with a fork. Stir in the chopped fresh parsley and the juice of the remaining lemon. If desired, add a small drizzle of olive oil to the rice for extra richness.
Divide the lemon-herb rice among serving bowls. Top with the cooked Mediterranean chicken and a generous scoop of the cucumber and tomato salad. Garnish with crumbled feta cheese and a lemon wedge, if desired, before serving.

Notes

Leftovers store well in an airtight container for up to 3 days in the refrigerator.

Nutrition (per serving)

Calories: 455
Protein: 34.5 g
Carbohydrates: 50.1 g
Fat: 13.9 g
Fiber: 6.3 g
Sodium: 475 mg
Saturated Fat: 2.2 g
Sugar: 3.4 g
Cholesterol: 75 mg