Mediterranean Chicken and Rice

Mediterranean Chicken and Rice

We had a very unusual winter this year for Buffalo, NY.  You know – the place that people think is buried in feet of snow every day in the winter.   Well, we barely had any this year – and if we did it melted right away.   I think we did snowblow the driveway one time the entire winter – which is unheard of.   So this Summer when I was inspecting my herb garden – I was shocked to see that so many things that usually don’t survive the winter were growing – parsley, sage, rosemary.

Ingredients

  • We had a very unusual winter this year for Buffalo, NY.  You know – the place that people think is buried in feet of snow every day in the winter.   Well, we barely had any this year – and if we did it melted right away.   I think we did snowblow the driveway one time the entire winter – which is unheard of.   So this Summer when I was inspecting my herb garden – I was shocked to see that so many things that usually don’t survive the winter were growing – parsley, sage, rosemary. 
  • This was a really flavorful, easy one dish meal. We love Mediterranean flavors so this was definitely a keeper.  The only caveat was that it was not that great as leftovers – something about olives being re-heated in the microwave just threw this off for me when I was eating it the next day.  Otherwise – enjoy!  
  • Ingredients
  • 1/3 cup of pitted kalamata olives, chopped plus 1/4 cup of olive brine reserved
  • 1/4 cup olive oil
  • 2 Tbsp. minced fresh oregano
  • 4 garlic cloves, minced
  • 1 Tbsp. grated lemon zest
  • salt and pepper
  • 4 boneless, skinless chicken breasts
  • 2 cups low-sodium chicken broth
  • 1 cup long-grain white rice
  • 1 onion, diced
  • 4 oz. cherry or grape tomatoes, halved
  • 1/4 cup minced fresh parsley
Read the whole recipe on Christine's Cuisine