Mediterranean Chicken and Rice with Lemon and Warm Spices
Thin marinated chicken pieces are cooked first, then served with lemon-spiced rice that simmers and rests in the same pan.
Ingredients
For the seasoning
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp paprika
- 1/2 tsp turmeric powder
Main ingredients
- 2 boneless, skinless chicken breasts sliced horizontally into 4 pieces
- 2 tsp lemon juice for the marinade
- 2 tsp olive oil for the marinade
- 1 cup long-grain white rice rinsed and soaked for 30 minutes, then drained
- 2.25 cups chicken broth low-sodium preferred
- 1 bay leaf
- 1 inch cinnamon stick
- 1/2 cup frozen peas
- 1 onion finely chopped
- 1 tsp garlic finely chopped
- 1 tsp additional lemon juice for the rice
- 2 tsp additional olive oil divided, for chicken and onion
Instructions
Instructions
- Mix the eight listed spices; reserve 4 1/2 teaspoons for rice. Coat the four chicken pieces with the other 2 teaspoons blend, 2 teaspoons lemon juice, and 2 teaspoons olive oil; refrigerate for 30 minutes while the rice soaks separately, then drain rice.
- Heat 1 teaspoon of the additional olive oil in a deep lidded pan over medium-high heat. Cook chicken, turning after about 2–3 minutes per side and continuing as needed until 165°F; transfer to a plate.
- Add the remaining teaspoon of pan oil and soften onion over medium heat, then stir in garlic briefly. Stir in drained rice and reserved 4 1/2 teaspoons spice blend for about 1 minute; add broth, bay leaf, cinnamon, peas, and the additional teaspoon lemon juice.
- Bring to a gentle simmer, cover, and cook over low heat for about 15–20 minutes until rice is tender, adding water if needed. Remove from heat and rest covered for 10 minutes.
- Remove bay leaf and cinnamon, fluff rice, and return the cooked chicken off the heat. Divide into four portions, each with one chicken piece.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.