Mediterranean Rice and Chicken

Rice

1 chopped onion
1/2t garlic powder or garlic clove
1t oregano
1t basil
salt and pepper or seasoned salt or chicken boullion
1t turmeric
1/2t paprika
chopped almonds or cashews or sunflower seeds
1/2c lentils or black beans
2 c leftover cooked rice


Saute onion till soft, add all seasonings and saute and stir. Add chopped almonds till get toasted. Add the lentils and rice. I like to cook the rice on high, so the rice gets a little crusty on the bottom of the pan. To allow the rice to get crusty you need to allow the rice to cook for about 5 minutes before you stir it. Then stir the rice  and repeat that pattern 3 more times.

Its  delicious

I served with a salad, chicken, and a roll.


Chicken

4 boneless, skinless chicken breasts of equal size
2 tbsp minced garlic or garlic paste
Salt and pepper
1 tbsp dried oregano, divided
 olive oil
1 large lemon, juice of
1/2 cup chicken broth
1 cup finely chopped onion
1 1/2 cup small-diced tomatoes
1/4 cup sliced green olives (didnt have)
Handful of fresh parsley, stems removed, chopped
Crumbled feta cheese, optional

(I didnt have white wine)

Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken’s internal temperature should reach 165 degrees F.)
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

We loved it!!