
This Skillet Greek Chicken with Rice and Vegetables is Quick, Easy, and Delicious! This meal is made in a skillet and is simple and fresh. I use boneless skinless chicken thighs but you can use chicken breast if you prefer. This meal is also very inexpensive and can feed a family of 4 to 6, depending on your portions. I hope you try this and let me know how it turns out. It's Thyme to Cook!
Skillet Greek Chicken with Rice and Vegetables
6 boneless skinless chicken thighs
Marinade:
zest of one lemon juice of half a lemon
1 Tbsp Greek seasoning blend
1 Tbsp of olive oil
1 cup of white rice
2 1/4 cup of chicken broth
1 cup of diced onion
1 cup of diced carrot
1/2 cup of diced celery
1 1/2 cups of chopped broccoli
1 garlic clove minced
1 Tbsp of olive oil
1Tbsp of butter
feta cheese (optional)
Greek Seasoning Blend (save unused seasoning blend for another time)
2 Tbsp of salt
1 Tbsp of pepper
1 Tbsp of garlic powder
1Tbsp of onion powder
1/2 Tbsp of paprika
1 Tbsp of dried oregano
1Tbsp of dried basil
1/2 Tbsp of dried rosemary
1/2 Tbsp of dried thyme
1/2 Tbsp of dried marjoram
1/2 Tbsp of dried dill
Instructions:
1. Marinade the chicken at least 30 minutes
2. Sear chicken in a hot skillet for 5 minutes on one side then 1 minute on the other side.
3. Remove chicken from skillet and add butter, onion, carrot, celery, and cook for 2 minutes or until onion is translucent and softened.
4. Add minced garlic, and then rice. Allow the rice to cook for 1 minute to toast in skillet.
5. Add chicken broth, juice from half a lemon, 1 tsp of salt, return chicken to skillet, cover and cook for 15 minutes.
6. Place broccoli around in the skillet and cover to cook for additional 5 minutes.
7. Turn off the heat and allow skillet to sit covered for another 5 minutes before serving.
8. Sprinkle with feta cheese. Serve. Eat. Enjoy!
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