By Dianna Johnson
Dice the chicken breast into bite-sized pieces and season with salt, pepper, and dried oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sauté until golden brown, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, minced garlic, and chopped bell pepper until they are soft and fragrant, about 5 minutes.
Add the rice to the skillet, stirring well to coat the rice with the oil and vegetable mixture. Cook for 2 minutes until the rice is lightly toasted.
Add the chicken broth to the skillet and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, return the chicken to the skillet. Squeeze the lemon juice over the chicken and rice, cover, and cook for an additional 5-7 minutes.
Once the rice is fully cooked and the chicken is heated through, remove the skillet from heat. Sprinkle the chopped parsley and crumbled feta cheese over the top. Serve immediately.
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This Main Course Mediterranean Skillet Chicken recipe is ready in 45 minutes and features chicken breast, rice, olive oil and other delicious ingredients. Contains 460 calories total.
Dice the chicken breast into bite-sized pieces and season with salt, pepper, and dried oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and sauté until golden brown, about 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion, minced garlic, and chopped bell pepper until they are soft and fragrant, about 5 minutes.
Add the rice to the skillet, stirring well to coat the rice with the oil and vegetable mixture. Cook for 2 minutes until the rice is lightly toasted.
Add the chicken broth to the skillet and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 15 minutes.
After 15 minutes, return the chicken to the skillet. Squeeze the lemon juice over the chicken and rice, cover, and cook for an additional 5-7 minutes.
Once the rice is fully cooked and the chicken is heated through, remove the skillet from heat. Sprinkle the chopped parsley and crumbled feta cheese over the top. Serve immediately.
Calories per Serving: 460
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