One Pot Mediterranean Chicken and Rice

5 from 3 votes

One Pot Mediterranean Chicken and Rice

One Pot Mediterranean Chicken and Rice is the perfect weeknight family meal. Chicken thighs are marinated in a warm Mediterranean marinade and then paired with rice, warm spices, diced tomatoes, spinach, lemon slices and garnished with feta cheese and fresh herbs. You are going to love this filling, healthy Mediterranean meal!

Prep Time15

Cook Time45

Total Time1

Course: chicken

Cuisine: Mediterranean

Keyword: chicken, dinner, one pot, rice

Servings:

Author: julia

Ingredients

1 package of Chicken Thighs {between 2-2.5 pounds}
4 tablespoons olive oil divided
1 cup uncooked white rice
2 1/4 cups Smart Chicken Bone Broth
2 lemons one juiced and one sliced
1 - 15 ounce can of diced tomatoes drained
4 garlic cloves minced
1 small sweet onion diced
1 cup of fresh spinach
1/4 cup of fresh parsley chopped
1/2 cup of crumbled feta cheese

Mediterranean Spice Rub:

2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon sweet paprika
1/4 teaspoon cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Instructions

In a small mixing bowl combine the coriander, cumin, turmeric, sweet paprika, cinnamon, salt and pepper.
Place chicken in a medium bowl or large ziplock bag. Drizzle with the 2 tablespoons olive oil then toss to coat well. Use half of the spice mixture and add it to the chicken. Toss to coat the marinade over the chicken.
Refrigerate the chicken for at least 30 minutes or up to 2 hours.
Add 2 tablespoons of olive oil and heat over medium high heat. Add the garlic and onion and saute for 2 minutes.
Place the chicken in the skillet and cook for 3 minutes on each side, or until they get a nice sear. Transfer the chicken to a plate.
Add the rice, chicken broth, lemon juice from 1 lemon, diced tomatoes, spinach, and remaining spice mixture and stir to combine making sure the spinach is submerged under the rice and broth. Add the chicken back into the pot on top of the rice.
Preheat the oven to 350 degrees F. Cover and cook for 35 minutes.
Remove the cover and cook for another 10 minutes or until liquid is absorbed, rice is tender, and chicken is cooked through to an internal temperature of 165 degrees F. Remove from heat and garnish with lemon slices, fresh parsley and feta cheese.

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