Ingredients

• 2 boneless, skinless chicken breasts (about 10 oz total), cut into 1-inch cubes
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken or vegetable broth (or water)
• 1/2 cup pitted Kalamata or green olives, halved
• 1 tsp dried oregano
• Juice of 1 large lemon (about 3 tbsp)
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. 1.Pat the chicken cubes dry and season generously with salt and pepper.
2. 2.Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. 3.Reduce heat to medium. Add the diced onion to the same pot and sauté until softened, about 3-4 minutes. Add the minced garlic and dried oregano and cook for another minute until fragrant.
4. 4.Add the rinsed rice to the pot and toast for 1-2 minutes, stirring constantly.
5. 5.Pour in the broth (or water) and lemon juice. Scrape up any browned bits from the bottom of the pot. Bring the liquid to a boil.
6. 6.Return the seared chicken to the pot, then stir in the halved olives. Reduce the heat to low, cover the pot tightly, and let it simmer for 18-20 minutes, or until the rice is cooked and the liquid is absorbed.
7. 7.Remove the pot from the heat and let it stand, covered, for 5 minutes. Fluff the rice and chicken with a fork, season with additional salt and pepper if needed, and serve warm, garnished with fresh parsley if desired.

Nutrition Information

Why this recipe