One Pan Mediterranean Chicken + Rice

Ingredients

• 1 tbsp avocado oil

• 1 1/2 lb chicken breast

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes

• salt and pepper, to taste

• 1/2 red onion, diced

• 1/2 cup white rice, rinsed

• 1 cup chicken broth

• juice of 1 lemon, about 2 tbsp

• 1 pint cherry tomatoes, halves

• 2 cups baby spinach

• 2 tbsp fresh oregano, chopped

• 1 cup chickpeas

• crumbled feta, to garnish

Instructions

1. Heat avocado oil in a large skillet with a lid over medium heat.

2. Season the chicken breast with salt, pepper, dried oregano, and red pepper flakes. Sear the chicken breasts in the oil until golden brown and crispy, about 2-3 minutes per side. Remove from the pan and set aside.

3. To the pan, add the diced onion and saute until translucent, about 3-4 minutes. Stir in the rinsed rice.

4. Pour the chicken broth and lemon juice into the pan. Bring to a simmer. Return the chicken breast to the pan. Cover and cook for 20 minutes, until the rice has absorbed all the liquid and the chicken breasts are cooked through.

5. Remove the chicken breast to a cutting board and slice.

6. To the cooked rice, add the cherry tomatoes, spinach, and oregano, gently stirring until incorporated. Initially, the spinach will take up a lot of space in the pan, but it will wilt as it cooks.

7. Continue cooking until the tomatoes have released some liquid and blistered and the spinach is wilted.

8. Stir in chickpeas and sliced chicken. Remove from heat. Garnish with crumbled feta.

MEAL PREP NOTES:

Distribute into four containers and store in the fridge for 4-5 days. Reheat when ready to eat!

Serves: 4 Time: 35 minutes Calories: 452 Protein: 50g Carbs: 31g Fat: 13g