One Pot Greek Chicken and Rice

I'm slowly making my way through the list of to-try recipes I accumulated in my first trimester. We made this dish this week, and everyone loved it! 100% recipe credit goes to A Healthy Slice of Life. The only modification I would make next time (as reflected in the recipe here) is less lemon zest. The original recipe calls for the zest of two lemons, but that was super lemony to us, so next time we will just do the zest from one lemon, and save the second one for garnish as needed.

Ingredients

• 1 lb boneless skinless chicken tenders
• 1 Tbsp olive oil
• 4 garlic cloves, minced
• 1 small onion, finely diced (roughly 1 cup)
• 1 cup long grain white rice
• 2¼ cups chicken broth
• 1 tsp salt
• 2 lemons, zested and juiced
• 2 Tbsp dried oregano
• ½ cup crumbled feta cheese (optional)
• ½ cup sun-dried tomatoes, roughly chopped
• ½ cup kalamata olives, sliced
• parsley (for garnish)

Instructions

1. Preheat the oven to 350 degrees. Chop all ingredients.
2. In a large pot like a Dutch oven, heat the 1 Tbsp of olive oil over medium high heat. Add the onion and garlic and saute 2-3 minutes until onions start to become translucent.
3. Into the same pot, add rice, broth, salt, lemon juice, lemon zest of one lemon, oregano, feta (if using), sun-dried tomatoes, and kalamata olives. Stir and bring to a boil.
4. Once it reaches a boil, turn off the heat and add chicken to pot. Cover and place in oven.
5. Bake for 30 minutes until chicken is cooked through and rice is fluffy.
6. Plate and garnish with chopped parsley and additional lemon zest, as desired.