The following post is from Stephanie of RealFoodEnthusiast.com:
This dish puts a Mediterranean spin on your classic baked chicken and rice!
I‘m a big fan of the “cook once, eat twice” method of cooking, so even though this recipe makes quite a bit of food (our family of four will have leftovers for at least one more meal), I still prefer to double it anyway.
Making two pans of this saves me so much time and clean up and then I can always freeze the extra meal for a day when I don’t feel like cooking.
This has also become my go-to dish for bringing to new moms because it is inexpensive, filling, can be frozen, and is allergy-friendly (no gluten, nuts, eggs, or dairy – if you leave off the cheese). It seems like everyone I know has been having babies lately, so I’ve been making this dish (and doubling it!) almost every week!
Bonus – delivery of this meal to new moms usually results in newborn baby snuggles. Bliss!
- 1 cup dry rice
- 1 cup + ¼ cup chicken stock
- coconut oil
- 1 lb boneless, skinless chicken breast
- salt and pepper
- 3 cloves garlic, minced
- ½ onion, diced
- 12 oz frozen spinach, thawed
- 2 teaspoons dried oregano
- 1 teaspoon rosemary leaves
- ½ teaspoon rubbed sage
- 6 sun-dried tomatoes, chopped
- 1 oz sliced black olives
- 1 lemon
- olive oil
- 8 oz mozzarella, shredded or sliced
- Cook 1 cup of dry rice as your package directs in 1 cup chicken stock + 1 cup water.
- Heat coconut oil in a large skillet over medium heat.
- Salt and pepper each chicken breast on all sides.
- Brown chicken in the coconut oil – roughly 3-4 minutes per side. Set aside.
- Deglaze the pan with a little white wine or chicken stock.
- Add onion and garlic to the leftover hot oil and sautée until onions become translucent.
- Add the spinach to the pan and cook for an additional 2-3 minutes.
- Cut the chicken breasts into bite-size pieces.
- In a large bowl, mix together the chicken, spinach/onion mixture, rice, ¼ cup chicken stock, tomatoes, olives, and spices.
- Pour into a 9×11 baking pan and spread out evenly.
- Squeeze the lemon juice over the mixture, drizzle lightly with olive oil, and top with sliced or shredded mozzarella.
- Bake at 350° for 30 minutes.
Add a light Greek salad and dinner is ready!
What is your favorite Mediterranean dish?
|Stephanie is a happily married, stay-at-homeschooling mother of two living near Dallas, Tx. She is passionate about Jesus, real food, natural living, books, and chocolate, and writes about it all on her blog RealFoodEnthusiast.com.|