Mediterranean Chicken and Rice
This flavorful Mediterranean chicken and rice recipe makes the perfect healthy, easy weeknight dinner! Serve it with a side of hummus for extra creaminess.
Equipment
Ingredients
Mediterranean Chicken
- 1½ lbs chicken tenderloins
- ¼ cup lemon juice
- ¼ cup extra virgin olive oil
- 1 tbsp minced garlic
- ½ tsp Turkish oregano
- ¼ tsp ground sage
- ¼ tsp salt
Rice
- 2 cups water
- 1 cup dry basmati rice
- 1 tsp lemon juice
Sides
- 1 cup hummus
- 4 small pita breads whole wheat
Instructions
- In a large bowl, combine chicken, lemon juice, extra virgin olive oil, minced garlic, oregano, sage, and salt. Stir to coat chicken and then marinate in the fridge for 20 to 30 minutes.
- Bring 2 cups of water to a boil in a small saucepan, then stir in the basmati rice, cover, and lower heat to a simmer. Cook for 20 minutes or until water has evaporated and rice is fluffy, then set aside.
- Preheat a large cast iron pan over medium heat. Cook chicken in batches, flipping every 3 minutes or so until fully cooked, about 12 minutes total.
- Transfer cooked chicken to a cutting board. Then, fluff cooked rice with a fork and stir in 1 tsp lemon juice.
- Plate chicken alongside rice, a spoonful of hummus, and pita bread and serve immediately.
Notes
Hummus: We recommend trying our original hummus recipe (here) for this dinner - it's cheap, super easy to make, and tastes delicious. Alternatively, serve this chicken with your favorite store-bought hummus.
Serving suggestions: The best way to enjoy this dish is to plate 1-2 pieces of chicken with rice, a scoop of hummus, and some pita bread. The forkfuls of rice, chicken, and hummus all together have the most delicious flavor and creamy texture! You can even scoop up this combo with some pita bread instead of your fork :)
Storing and reheating leftovers: Leftovers from this meal make the best lunch! Store in an airtight container for up to 5 days and simply reheat in the microwave for 1 to 2 minutes when you're ready to eat. You can even meal prep simple Mediterranean lunch bowls by portioning out rice and chicken into individual containers.
Nutrition
Calories: 602kcal | Carbohydrates: 82g | Protein: 25g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 820mg | Potassium: 483mg | Fiber: 6g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 8mg | Calcium: 108mg | Iron: 3mg