Scored Mediterranean Chicken with Wild Rice
A simple dish of chicken and rice is transformed with flavors of the Mediterranean.
Ingredients
- 4 boneless, skinless chicken breasts, flattened to about 1-inch thick
- 2 teaspoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 4 teaspoons sweet paprika, not smoked
- 3 teaspoons Italian seasoning
- 2-4 tablespoons extra-virgin olive oil, as much as needed
- 2 tablespoons garlic, minced
- 2 cups wild rice blend, I prefer RiceSelect Royal Blend
- 1 quart lower sodium chicken stock
- 3 tablespoons fresh oregano leaves, divided
- 1/2 cup kalamata olives, pitted and halved
- 1 8-ounce jar oil-packed, julienned sun-dried tomatoes, drained well
Instructions
- Using a sharp knife, score the top of each chicken breast by slicing diagonally in one direction down the length of the chicken breasts, then slicing the opposite direction to produce a crosshatch design. You need only slice down into the chicken about ¼” deep, no more.
- Evenly season both sides of the chicken breasts with 2 teaspoons of the salt, the black pepper, paprika, and Italian seasoning.
- Heat 2 tablespoons of the oil in a large, shallow skillet over medium heat.
- Place the chicken breasts scored side down in the hot pan. Cook in batches if necessary, adding more oil as needed. Cook the chicken about 4 to 7 minutes per side, or until nicely browned and just cooked through. The internal temperature should reach 165 degrees.
- Remove the chicken breasts from the pan and place them on a plate or platter, covering lightly with foil to keep warm.
- Turn the heat down to low and add the garlic. Saute for 30 seconds, stirring continually to keep it from burning.
- Add the rice, stock, 2 tablespoons of the oregano, olives, and sun-dried tomatoes. Stir to combine and bring up to a boil over medium-high heat.
- Taste the stock and add salt and pepper if needed.
- Place a tight-fitting lid onto the skillet, turn the heat down to low, and simmer for 15 minutes, or until the rice is cooked through and the liquid is absorbed.
- Turn the heat off, carefully remove the lid, and stir the rice. Taste and adjust seasonings as desired. Place chicken breasts on top of the rice and return the lid to the pan to gently warm the chicken through.
- Serve warm.
Notes
This recipe can be halved or doubled depending on how many servings you need.
Need to freeze leftovers or split the servings for another dinner? This meal freezes well. Simply place the servings in an air-tight, freezer-safe container(s) and freeze for up to 3 months. Pull out of the freezer and place in the refrigerator to thaw for 1 to 2 days and reheat in the microwave or gently on the stovetop.
Nutrition Facts
Scored Mediterranean Chicken with Wild Rice
Amount per Serving
Calories
787.72
% Daily Value*
Fat
26.59
g
41
%
Saturated Fat
3.93
g
25
%
Trans Fat
0.02
g
Polyunsaturated Fat
3.5
g
Monounsaturated Fat
11.66
g
Cholesterol
145.27
mg
48
%
Sodium
1094.73
mg
48
%
Potassium
2004.38
mg
57
%
Carbohydrates
80.05
g
27
%
Fiber
11.22
g
47
%
Sugar
3.3
g
4
%
Protein
61.18
g
122
%
Vitamin C
59.79
mg
72
%
Calcium
97
mg
10
%
Iron
5.06
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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