Greek Chicken with Tomato-and-Rice Salad

Yields:
4 serving(s)
Prep Time:
20 mins
Total Time:
40 mins
Cal/Serv:
563
This refreshing twist on the usual chicken dish is a great weeknight meal that's sure to please!
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Ingredients
- 1 Tbsp. finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 Tbsp. chopped fresh thyme
- 1 1/2 tsp. Greek seasoning
- 5 Tbsp. olive oil, divided
- 3 garlic cloves, minced and divided
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 1/3 cup dry white wine
- 1 cup royal rice blend
- 1 cup halved grape tomatoes
- 3 small baby cucumbers, sliced
- 3 scallions, sliced
- 1 cup fresh flat-leafed parsley
- 1/4 cup sliced fresh mint
- 2 oz. crumbled feta cheese (about 1/2 cup)
Directions
- Step 1Preheat oven to 400°F.
- Step 2Combine lemon zest, thyme, Greek seasoning, 2 tablespoons oil, and 2 minced garlic cloves in a bowl. Rub on chicken. Pour wine into an 11- by 7-inch baking dish and top with chicken. Bake until the internal temperature reaches 165°F, 28 to 30 minutes. Allow chicken to rest for 5 minutes before slicing.
- Step 3Meanwhile, prepare rice according to package directions. Transfer rice to a bowl and stir in tomatoes, cucumbers, scallions, parsley, mint, feta, lemon juice, remaining 3 tablespoons oil, and remaining clove garlic.
- Step 4Serve rice warm or at room temperature topped with chicken.
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