One Pan Greek Chicken + Rice
One pan, dinner is done and the flavor is out of this world!Makes 4 servings
- 2 large chicken breasts (about 1 pound)
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp dried italian herbs
- 1/2 tsp sea salt
- 1 fresh lemon
- 2 cups cooked brown rice
- 1 cup organic vegetable stock
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh basil leaves
- ¼ cup feta cheese
In a shallow dish, combine chicken breasts with olive oil, garlic powder, cayenne pepper, paprika, herbs and salt. Toss to coat.
Heat 1 Tbsp of oil in a skillet (pick one that has a lid) over medium-low heat until the pan is hot. Add the chicken and cook for about 5 minutes or until the sides of the chicken start to turn white.
Flip chicken over and squeeze half the lemon over the top of each chicken breast. Cover pan with the lid and cook for another 3-4 minutes or until the internal temperature reaches 165.
Remove chicken from the pan and set aside. Squeeze the rest of the lemon into the pan and pour in the stock.
Bring to a simmer and add rice. Reduce heat and cover. Cook for 5 minutes until the rice has absorbed all the stock.
Chop basil and tomatoes. Slice chicken diagonally. Remove the lid and layer chicken, basil, feta and tomatoes on plates.