Ingredients:
– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 tablespoon olive oil
– 1 teaspoon paprika
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup long-grain rice (like basmati or jasmine)
– 2 cups chicken broth or water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 cup grape tomatoes, halved
– 2 cups fresh spinach
– Juice of 1 lemon
– 1/2 cup feta cheese, crumbled (optional)
– Fresh parsley, chopped (for garnish)
### Instructions:
1. Season the Chicken:
– In a large skillet, heat the olive oil over medium-high heat.
– Season the chicken pieces with paprika, oregano, salt, and pepper.
2. Cook the Chicken:
– Add the seasoned chicken to the skillet and cook for about 5-6 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
3. Prepare the Rice:
– In the same skillet, add the rice and stir for about 1 minute to toast it slightly.
– Pour in the chicken broth (or water) and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 10 minutes.
4. Add the Vegetables:
– After 10 minutes, add the chickpeas, grape tomatoes, and fresh spinach to the skillet. Stir gently to combine.
– Return the cooked chicken to the skillet, and add the lemon juice. Stir everything together.
5. Finish Cooking:
– Cover the skillet again and let it cook for an additional 5 minutes, or until the rice is tender and has absorbed the liquid.
6. Serve:
– Once done, fluff the rice with a fork and sprinkle crumbled feta cheese on top if using. Garnish with fresh parsley before serving.
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