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Greek Chicken with Kalamata, Crispy Onion & Baby Kale Brown Rice

 Aromatic herb & wine marinated chicken with kalamata olives, crispy onion and baby kale brown rice.
Difficulty: Medium
Time: 40-45 min
This dish is Gluten-Free
Calories: 518 Fat: 12g Carbs: 74g Protein: 48g

ABOUT THE DISH

Greek cuisine is full of flavor. Dried earthy leaves life basil and oregano play a big role, along with tangy elements like wine, lemons, and olives. These flavors paired with toasted, seasoned rice is a winning combo.

Ingredients
Lemon
Parsley
Greek marinade herbs
Kalamata olives
White Wine
Onion
Garlic
Brown rice
Chicken breast

Cooking terms for this recipe

Julienne To slice into thin strips about the size of matchsticks.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Simmer To stew gently below or just at boiling point.

What you need

Small pot,

Medium satué pan

Medium bowl or large zip-top bag

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Remove parsley from stem; discard stems and rough chop leaves. chop. Zest lemon; cut in half then juice. Cut Kalamata olives in quarters. Peel and julienne onion. Mince or grate garlic. Remove chicken from package; rinse and pat dry.

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Step 2: MARINATE CHICKEN

Place chicken breasts, greek marinade herbs, 2 Tbsp. oil, 2 Tbsp. lemon juice, white wine, and garlic in medium bowl or large zip-top bag. Season with a pinch of salt and pepper. Toss until incorporated, cover and set aside to marinade at room temp.

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Step 3: COOK THE RICE

Add 1 Tbsp. oil to small pot over medium-high heat. Add rice; toast for 1 min. Add 1½ cups water and stir. Bring to a boil, cover and reduce heat to a simmer; cook for 25 min. Once done, fluff with fork. While rice is cooking, move on to cook the onions (Step #4).

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Step 4: COOK THE ONIONS

Heat 1 Tbsp. oil in medium sauté pan over medium heat. Once hot, add onions and cook stirring constantly until golden brown and soft, about 8-10 min. Remove onions from pan and set aside.

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Step 5: SEAR THE CHICKEN

Heat 1 tsp. oil in pan used for onions. Remove chicken breasts from marinade (reserve marinade) pat dry, and sear until golden brown on both sides, about 3-4 min. Add marinade liquid to pan, reduce heat to medium low; cover and simmer until fully cooked, about 6-8 min. USDA recommneds cooking poultry to an internal temperature of 165ºF.

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Step 6: PLATE YOUR DISH

Add kalamata olives, caramelized onions, 2 tsp. lemon zest and baby kale to rice, mix until incorporated. Divide rice between two bowls and serve with Greek chicken breasts. Enjoy!