One-pot Greek chicken and rice pilaf stand alone for a perfect weeknight meal. But it’s also great with a Greek salad and a side of tzatziki, a cucumber yoghurt dip. So have a look at this very delicious recipe.
One-Pot Greek Chicken and Rice Pilaf
Print RecipeIngredients
- 3 chicken breasts, minced
- 1/3 cup of extra virgin olive oil
- 4 garlic cloves, pressed
- 1/2 tablespoon of oregano
- 1 tablespoon of rosemary
- 1/2 tablespoon of thyme
- 1 tablespoon of onion powder
- 1 tablespoon of salt
- Juice and zest from 1 lemon
- Rice Ingredients
- 1 1/2 cup of long-grain rice, rinsed
- 1/2 cup of orzo
- 2 cups of chicken broth
- 2/3 cup of white wine
- 1/3 cup of water
- 1/4 tablespoon of oregano
- 2 tablespoons of lemon juice
- 1 tablespoon of canola oil
- 3 tablespoons of butter, divided use
- ½ tablespoon of salt
- 1 small onion, chopped
- 5 baby carrots, chopped
- 2 tablespoons of parsley
- Zest from 1 lemon
Instructions
- Place the marinade ingredients and chicken into a gallon-size bag and marinate the chicken for at least a half-hour and up to 2 hours.
- Heat 1 tablespoon of oil together with 1 tablespoon of butter in a cast-iron skillet on medium-high heat until it shimmers. Sear the chicken until golden brown on each side, about 3 to 4 minutes per side. Wipe out the pan.
- Whir the carrots in a food processor for a couple of seconds. Cook the onions, carrots, and orzo in 2 tablespoons of butter until the vegetables are tender and the orzo browns, and then add the rice and cook for 5 minutes or until lightly toasted. In the final minutes, add the oregano and stir into the rice mixture. Pour in the hot chicken broth, wine, water, and lemon juice. Top with the chicken.
- Cover and cook in a 350-degree oven for 30 minutes, then turn off the temperature and let the pan sit in the oven for 10 minutes. Uncover and garnish with lemon zest and parsley.
- Serve on its own or with tzatziki and a Greek Salad.
