Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 1/2 cups (300g) long-grain rice, rinsed
  • 3 cups (720ml) chicken broth (low sodium preferred)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon turmeric
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • Lemon wedges, for serving

Instructions:

  1. In a large bowl, combine chicken with marinade ingredients. Toss well to coat. Let marinate for at least 15 minutes, or up to 2 hours in the refrigerator (covered).
  2. Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in the oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper, and cook for another 2 minutes until fragrant.
  3. Stir in the diced tomatoes (undrained), rinsed rice, chicken broth, oregano, turmeric, salt, and pepper. Bring to a simmer.
  4. Nestle the marinated chicken pieces evenly into the rice mixture.
  5. Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 30-35 minutes, or until the rice is cooked through and the chicken is cooked to an internal temperature of 165°F (74°C).
  6. Remove from oven and let rest, covered, for 10 minutes.
  7. Fluff the rice with a fork. Stir in olives. Sprinkle with feta cheese and fresh parsley. Serve hot with lemon wedges.