One Pot Mediterranean Chicken and Rice

Name: One Pot Mediterranean Chicken and Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 package of Chicken Thighs ({between 2-2.5 pounds}); 4 tablespoons olive oil (divided); 1 cup uncooked white rice; 2 1/4 cups chicken broth; 2 lemons (one juiced and one sliced); 1 - 15 ounce can of diced tomatoes (drained); 4 garlic cloves (minced); 1 small sweet onion (diced); 1 cup of fresh spinach; 1/4 cup of fresh parsley (chopped); 1/2 cup of crumbled feta cheese; 2 teaspoons coriander; 1 teaspoon cumin; 1 teaspoon turmeric; 1 teaspoon sweet paprika; 1/4 teaspoon cinnamon; 1/2 teaspoon kosher salt; 1/8 teaspoon black pepper

One Pot Mediterranean Chicken and Rice is the perfect weeknight family meal. Chicken thighs are marinated in a warm Mediterranean marinade and then paired with rice, warm spices, diced tomatoes, spinach, lemon slices and garnished with feta cheese and fresh herbs. You are going to love this filling, healthy Mediterranean meal!

Prep15 min
Cook45 min
Total1 hr
Makes4 servings
Calories455

Ingredients

4 servings

1 package of Chicken Thighs ({between 2-2.5 pounds})
4 tablespoons olive oil (divided)
1 cup uncooked white rice
2 1/4 cups chicken broth
2 lemons (one juiced and one sliced)
1 - 15 ounce can of diced tomatoes (drained)
4 garlic cloves (minced)
1 small sweet onion (diced)
1 cup of fresh spinach
1/4 cup of fresh parsley (chopped)
1/2 cup of crumbled feta cheese

Mediterranean Spice Rub:

2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon sweet paprika
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Method

1
In a small mixing bowl combine the coriander, cumin, turmeric, sweet paprika, cinnamon, salt and pepper.
2
Place chicken in a medium bowl or large ziplock bag. Drizzle with the 2 tablespoons olive oil then toss to coat well. Use half of the spice mixture and add it to the chicken. Toss to coat the marinade over the chicken.
3
Refrigerate the chicken for at least 30 minutes or up to 2 hours.
4
Add 2 tablespoons of olive oil and heat over medium high heat. Add the garlic and onion and saute for 2 minutes.
5
Place the chicken in the skillet and cook for 3 minutes on each side, or until they get a nice sear. Transfer the chicken to a plate.
6
Add the rice, chicken broth, lemon juice from 1 lemon, diced tomatoes, spinach, and remaining spice mixture and stir to combine making sure the spinach is submerged under the rice and broth. Add the chicken back into the pot on top of the rice.
7
Preheat the oven to 350 degrees F. Cover and cook for 35 minutes.
8
Remove the cover and cook for another 10 minutes or until liquid is absorbed, rice is tender, and chicken is cooked through to an internal temperature of 165 degrees F. Remove from heat and garnish with lemon slices, fresh parsley and feta cheese.

Notes

Store the leftovers in an airtight container for up to 4 days. To reheat you can microwave or you can slowly heat in the oven. You can make this Mediterranean chicken and rice ahead of time, which makes it perfect for meal prep. Cook the recipe fully, let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. When reheating, add a small splash of broth or water and warm gently on the stovetop or in the microwave to keep the rice from drying out.