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One Pan Greek Chicken + Rice

Ingredients

  • 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
  • ΒΌ cup feta cheese

Instructions

  • 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.