Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 lb boneless chicken (breast or thighs)
- 1 cup long-grain white rice or basmati rice
- 1 cup cremini or button mushrooms, sliced
- 1 bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 2 cups chicken broth
- 1 teaspoon dried oregano
- Juice of 1 lemon
- Fresh parsley, for garnish
Instructions
- Prep your ingredients: Chop the onion, garlic, and bell pepper. Rinse the rice under cold water until clear.
- Sauté the aromatics: Heat olive oil in a skillet, add onion and garlic, and sauté until fragrant.
- Brown the chicken: Season chicken with salt, pepper, and oregano, and cook until golden.
- Add the vegetables: Toss in bell peppers and mushrooms, cooking until softened.
- Incorporate rice and liquid: Stir in rice, add broth, and bring to a simmer.
- Cover and cook: Reduce heat, cover, and cook until rice absorbs liquid, about 20 minutes.
- Finish with freshness: Remove from heat, squeeze lemon juice, and garnish with parsley.
Notes
Allow the dish to rest before serving to deepen flavors. Pairs well with salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Paleo