I’m back too, and, my excuse was that I had a baby and I was lucky to get dinner on the table never mind write about it. But we’re settled in and I’m in on the rice theme. I made this for a pot luck dinner tonight. I wanted something quick that didn’t require a long cook because it’s too hot out for that. Oh, and it had to be gluten free.
My ” inspiration” was the package of feta that’s been sitting in my fridge since my last trip to Trader Joe’s and the thin sliced chicken breasts on sale.
For the chicken you’ll need:
- juice and zest of one lemon
- 1/3 c. olive oil
- 5 cloves garlic, minced
- 2 Tbsp. chopped, fresh parsley
- coarsely ground black pepper to taste
- 2 lbs chicken breast, pounded or sliced thin
For the rice, you’ll need:
- 3/4 cup rice (I used a wild rice blend)
- 1 1/2 cups water
- 1/2 lb. spinach or one big bunch
- juice from half a lemon
- 4-5 oz. feta cheese
Mix the lemon juice and zest, olive oil, parsley and garlic in a container you can marinate in. Pepper the chicken, toss in the marinade and let sit for about an hour.
While chicken is marinating, cook the rice. Set aside in a serving bowl.
Heat oil in a skillet and add the chicken (pour extra marinade into the pan). Cook for about 5 minutes; flip. Cook until both sides are slightly browned and chicken is cooked through. I did this in two batches.
Remove chicken to a plate. Add a little more olive oil to the skillet. Add spinach to the pan and cook until wilted. Put the spinach in the bowl with the rice. Pour the pan juices and any juices that have accumulated on the chicken plate in with the rice and spinach. Add the additional lemon juice and feta. Mix it all together.
Serve the chicken over the rice.
We ate this warm, but I think it will be good cold too—I’ll let you know.
You could make a vegetarian version of this that would probably be tasty, but I think the garlicy chickeny flavor really added a lot to the rice.