Ingredients

Scale

1.5 pounds (680g) boneless skinless chicken thighs, cut into 1-inch pieces
1 cup (200g) long-grain rice
1 medium onion, diced
3 cloves garlic, minced
2 medium tomatoes, chopped
2 tablespoons olive oil
1 teaspoon oregano
1 teaspoon dried parsley (or fresh)
1 tablespoon lemon zest or juice
Salt and pepper to taste

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Instructions

Preheat oven to 375°F (190°C)
Heat olive oil in a large oven-safe skillet over medium heat
Sear chicken in batches until golden (4-5 minutes per side)
Add onion and garlic; sauté 3-4 minutes until softened
Stir in tomatoes, oregano, parsley, lemon zest/juice, salt, and pepper
Add rice, stir to coat, and cover with a kitchen towel
Transfer to oven and bake 20-25 minutes until rice is tender

Notes

Use chicken breasts for a leaner alternative
Tomato sauce or diced canned tomatoes can substitute fresh
Add cherry tomatoes or bell peppers for extra color
Cover tightly; oven cooking times may vary by appliance
Let stand 5 minutes before serving to thicken juices

Author: Zoey
Prep Time: 15
Cook Time: 30
Category: Mediterranean Basics
Method: Baking
Cuisine: Mediterranean
Diet: Pescetarian

Nutrition

Serving Size: About 1.5 cups
Calories: 420
Sugar: 8g
Sodium: 420mg
Fat: 14g
Saturated Fat: 2g
Carbohydrates: 44g
Fiber: 3g
Protein: 28g
Cholesterol: 75mg