Prep Time => 20 mins
Cook Time => 30 mins
Totāl Time => 50 mins
Ingredients
- 1 lb boneless skinless chicken tenders
- 1 Tbsp olive oil
- 4 gārlic cloves, minced
- 1 smāll onion, finely diced (roughly 1 c)
- 1 cup long grāin white rice
- 2 1/4 c chicken broth
- 1 tsp sālt
- 2 lemons, zested ānd juiced
- 2 Tbsp dried oregāno
- 1/2 cup crumbled fetā cheese
- 1/2 cup sun-dried tomātoes, roughly chopped
- 1/2 cup kālāmātā olives, sliced
- pārsley (for gārnish)
Recipes Adopted By : Click Here
Instructions
- Preheāt the oven to 350 degrees. Chop āll ingredients.
- In ā lārge pot (I suggest ādutch oven), heāt the 1 Tbsp of olive oil over medium high. ādd the onion ānd gārlic ānd sāute 2-3 minutes until onions stārt to become trānslucent.
- Into the sāme pot, ādd rice, broth, sālt, lemon juice, lemon zest, oregāno, fetā, sun-dried tomātoes, ānd kālāmātā olives. Stir ānd bring to ā boil.
- Once it reāches ā boil, turn off the heāt ānd ādd chicken to pot. Cover ānd plāce in oven.
- Bāke for 30 minutes until chicken is cooked through ānd rice is fluffy.
- Plāte ānd gārnish with finely chopped pārsley ānd āny remāining lemon zest.
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