Gluten-Free Greek Lemon Chicken and Rice Bowls

Ingredients

• about 680 g Boneless, skinless chicken thighs
• 2 tbsp Olive oil
• 1/4 cup Lemon juice
• 2 tsp Dried oregano
• 3 cloves Garlic
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 cup Arborio Rice
• 2 cups Chicken broth
• 2 tbsp Fresh dill
• about 113 g Feta cheese

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the about 680 g boneless, skinless chicken thighs with 2 tablespoons olive oil, 1/4 cup lemon juice, 2 teaspoons dried oregano, 3 cloves minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir everything together to coat the chicken evenly. Let the chicken marinate for at least 15 minutes.
2. 2Heat a 30.48 cm skillet over medium-high heat (about 204.4°C / 200°C). Add the marinated chicken pieces to the hot skillet in a single layer. Cook for 6-8 minutes per side, until the chicken is browned and the internal temperature reaches 74°C. Remove the chicken from the skillet and set aside.
3. 3While the chicken is cooking, prepare the rice. In a medium saucepan, combine 1 cup Arborio rice and 2 cups chicken broth. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
4. 4Once the rice is cooked, remove the saucepan from the heat. Gently fluff the 1 cup Arborio rice with a fork. Stir in 2 tablespoons fresh dill until evenly distributed.
5. 5Divide the fluffy dill rice among four bowls. Top each bowl with the cooked chicken pieces. Sprinkle about 113 g crumbled feta cheese over the chicken and rice. Serve immediately.

Substitutions

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