One Pot Greek Chicken and Rice Pilaf

As a huge fan of Mediterranean cuisine, this recipe was immediately attractive to me.  I was surprised that hubs enjoyed it as much as I did since he doesn't tend to love that flavor combination.  This recipe is super simple, and great for a mid-week meal.  Big thanks to Little Spice Jar for the recipe inspiration!  Try it this week!

One Pot Greek Chicken and Rice Pilaf

Chicken Marinade:
4 boneless, skinless chicken breasts
3 Tbsp olive oil
3 Tbsp lemon juice
2 Tbsp red wine vinegar
1 Tbsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
4 tsp fresh oregano (2 tsp dried oregano)


Rice Pilaf:
1 Tbsp butter
1 1/4 C long grain parboiled rice (see method)
2 1/2 C chicken broth
2-3 Tbsp lemon juice
zest of 1 lemon
1/4 C chopped parsley


Directions:
For the chicken, combine 2 Tbsp olive oil, lemon juice, minced garlic, red wine vinegar, salt, pepper, red pepper flakes, and oregano in a ziploc bag.  Add the chicken, zip the bag, and give it a good shake to coat the chicken.  Allow the chicken to marinade for 15 min to an hour.

In a large saute pan, heat 1 Tbsp olive oil over medium high heat.  Remove the chicken from the marinade and discard the marinade.  Cook the chicken for 4-6 minutes per side or until the chicken is cooked all the way through and registers ~165F on a thermometer.  Remove the chicken to a plate and cover loosely with foil to keep warm. 

Pilaf Method for the rice: rinse the rice in a fine mesh strainer under cold running water for 2 minutes.  Use your fingers to rub the rice while it rinses.  Set rice aside.  Place the butter in the same saute pan and allow it to melt over medium high heat.  Add the rinsed rice and allow to toast for 3-4 minutes while stirring frequently so that the rice doesn't burn.  Add the chicken broth and lemon juice to the pot and allow it to come to a boil.  Stir just once to break up any lumps.  Cover, reduce heat to low and let the rice rook for 8 minutes.  At the 8 minute mark, remove the cover....the rice will NOT be cooked all the way through.  Add the lemon zest to the rice and top with the cooked chicken breasts.  Cover and cook for 5-10 minutes or until the liquid dries up and the rice cooks through.  Allow to stand for 5 minutes before topping with parsley.