Tangy Lemon Zest Chicken & Rice
A one pan, tasty Mediterranean flavor chicken and rice dish. Recipe found off Pinterest.
5 chicken thighs skin-on and bone-in
2 tablespoons olive oil
2 lemons juiced and zested (1/4 cup of juice)
2 teaspoons Dijon Mustard
3 garlic cloves minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 tablespoon olive oil
1 yellow onion diced
2 cups baby spinach lightly packed and roughly chopped
2 garlic cloves minced
1 teaspoons dried oregano
1 cup long grain white rice
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
chopped parsley for garnish
lemon zest or slices for garnish
Marinate the Chicken
Add all of the marinade ingredients to a bowl and stir together.
Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each piece to coat. Cover dish and marinate chicken in the fridge for at least 30 minutes and up to overnight.
Cook the Chicken and Rice
Preheat your oven to 350 degrees Fahrenheit. In a large ovenproof skillet, heat 2 tablespoons olive oil on medium-high heat. Add chicken thighs skin-side down and cook until skin is golden brown, about 5 minutes. Reserve the leftover marinade as you'll add that back in later.
Flip the chicken and cook another 5 minutes. Remove chicken thighs from skillet and set aside.
Use your tongs to scrape and remove any browned bits, and bunch up a couple of paper towels to soak up some fat from the pan, but not all. Reserve a little bit of grease to cook the onions.
Add the diced onions and stir for 1-2 minutes, or until they start to become translucent.
Add the chopped spinach, garlic, oregano, salt, pepper, and reserved marinade. Stir for another 30 seconds or until the spinach starts to wilt.
Add the rice to the skillet, and stir well to coat the rice with the oil.
Pour the chicken stock into the skillet and stir well. Bring this to a simmer on the stove.
Arrange chicken thighs on top of the rice, then cover the skillet and place in the preheated oven. Bake for 35 minutes. Remove the lid, return the skillet to the oven, and bake until chicken is cooked through and rice is tender, about 10 minutes more.
Let the chicken and rice rest for 5 to 10 minutes. The rice will look really dark as the spinach and onions rise to the surface. Just fluff the rice up with a fork to mix everything back together before serving.
Top with chopped parsley and grilled lemon slices or fresh lemon zest.
To store: You can store any leftover chicken in the refrigerator in a covered container for 3-4 days.
To freeze: Place leftovers in a freezer-safe container and store in the freezer up to 2 months.
Calories: 423kcal | Carbohydrates: 19g | Protein: 23g | Fat: 29g
Chicken Veggie Fajitas
Chicken fajitas is an easy, flavorful weeknight meal or perfect for meal prep. Recipe found off Pinterest.
3 boneless skinless chicken breasts
1 onion thinly sliced
3 bell peppers thinly sliced
2 tablespoons olive oil
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Low carb tortillas
I recommend using LETTUCE WRAPS (Use a head of fresh iceberg lettuce)
Pico de Gallo
Add the fajitas seasoning ingredients to a small mixing bowl and stir together.
Generously sprinkle the fajita seasoning on both sides of the chicken and use your fingers to press it into the chicken.
Heat the oil in a large skillet over medium heat. Sear the chicken breasts for about 7-8 minutes on each side.
While your chicken is cooking, cut the bell peppers and onion into thin slices.
Once the chicken has finished cooking, remove it to a plate and let it rest for a couple of minutes. Add the bell peppers and onion to the same skillet over medium heat and sauté for 4-5 minutes, stirring frequently.
When the bell peppers are just about done sauteing, slice the chicken breasts into strips.
Add the chicken back into the skillet, add a squeeze of fresh lime juice and stir everything together.
Serve immediately with tortillas and extra toppings such as Pico de Gallo and guacamole.
Calories: 140kcal | Carbohydrates: 7g | Protein: 13g | Fat: 7g