One-Pan Mediterranean Chicken & Rice

Ingredients

• 0.5 tsp Salt
• 300 g Chicken breast
• 200 g Tomatoes (cherry or diced)
• 0.25 tsp black pepper
• 1 Whole bell pepper
• 2 tbsp Olive Oil
• 50 g Feta cheese
• 3 cloves garlic
• 2 handful Spinach
• 0.5 Whole onion
• 1 tsp Dried oregano (optional)
• 1 tbsp Lemon juice (optional)
• 150 g White or brown rice (uncooked)

Method

1. 0

   Rinse the rice under cold water and set aside. Dice the onion, peppers, and tomatoes; mince the garlic; cut the chicken into bite-sized pieces.

2. 1

   Heat olive oil in a large deep pan over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened and fragrant.

3. 2

   Add the chicken pieces, season with salt, pepper, and oregano, and cook for 4–5 minutes until lightly browned on the outside.

4. 3

   Stir in the peppers and tomatoes, then add the rinsed rice. Mix everything together so the rice is coated in the pan juices.

5. 4

   Pour in enough water to cover everything by about 1 cm (usually about 400–450 ml). Bring to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 15–18 minutes until the rice is cooked and most of the liquid is absorbed. Add a splash more water if it dries out too quickly.

6. 5

   In the last 2–3 minutes of cooking, stir in the spinach so it wilts into the rice. Taste and adjust seasoning with more salt, pepper, or lemon juice if you like.

7. 6

   Turn off the heat, crumble feta over the top, cover for 1–2 minutes so it softens slightly, then serve warm straight from the pan.

Nutrition Facts