3 large boneless skinless chicken breasts (8 to 10 ounces each)
2 TBSP olive oil, divided
salt & freshly ground black pepper
1 small red onion, chopped
5 ounces fresh baby spinach leaves
5 ounces grape tomatoes, halved
3 garlic cloves, minced
1 cup uncooked jasmine rice
2 tsp dried oregano
2 cups water
1/2 cup pitted kalamata olives, halved
1 medium lemon, cut into wedges.
DIRECTIONS
Place the chicken in a large bowl then drizzle 1 TBSP of olive oil onto the chicken. Sprinkle on 1/2 tsp salt and 1/2 tsp pepper then flip the chicken breasts around a few times to coat evenly.
Heat a large saute pan over medium-high heat.
Add the chicken to the hot pan and cook until well browned on one side, 3 to 4 minutes. Flip the chicken over and brown the other side, 3 to 4 more minutes.
Transfer the chicken breasts to a plate and set aside.
Keep the pan over medium-high heat and add the remaining 1 TBSP of olive oil to the pan.
Add the onion, spinach, tomatoes, and garlic to the pan and cook, stirring often, until spinach has wilted, about 2 minutes.
Stir the rice, oregano, water, and 3/4 tsp salt in with the vegetables until well combined.
Nestle the chicken breasts back into the pan then bring to a boil.
Cover the pan then reduce the heat to medium-low and simmer, keeping the lid on during the whole simmer time, about 25 minutes.
Remove the lid and stir then continue to simmer, without the lid, until any liquid in the pan has been absorbed and chicken is cooked through, about 5 more minutes.
Take the pan off the heat then taste the rice and season with additional salt & pepper if needed.
Garnish with the kalamata olives and lemon wedges.
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