4.9 from 102 votes
Mediterranean Chicken Recipe
A super tasty, one pan meal that is perfect for weeknights.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 614 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 ¼ lbs boneless chicken breast or boneless, skinless chicken thighs, cut into bite-sized pieces
- ⅓ cup flour (substitute with GF flour, if making gluten-free)
- ½ tsp salt
- 4 Tbsp extra virgin olive oil
- 1 large onion diced
- 1 small red bell pepper diced
- 8 oz mushrooms sliced
- 1 cup tomato puree
- 2 ½ cup chicken stock (homemade or organic)
- 1 cup white rice (preferably Arborio or Carnaroli)
- 3 tsp sea salt
- ⅛ tsp black pepper freshly ground
Instructions
- Place flour and ½ tsp of salt in a rimmed plate, and dredge the chicken pieces well.
- Put 2 Tbsp of oil in a large saute pan over medium high heat, then add the chicken pieces.
- After about 3 minutes, turn the chicken and cook for another 3 to 4 minutes or until the chicken just begins to brown. Remove from pan and set aside.
- In the same pan, add 2 more tablespoonfuls of olive oil and add the onion and red pepper. Saute for about 5 minutes, stirring frequently. Push the veggies to one side of the pan and add the mushrooms to the other side.
- Sauté the mushrooms for a few minutes, adding more oil if necessary, then mix everything together and continue to cook for a few more minutes. Add a teaspoon of salt and stir well. Add the tomato puree, and stir well.
- Next add the stock, another teaspoon of salt and some black pepper and the rice. Bring to a boil, stir well, then lower the heat to a simmer, and add the reserved chicken. Stir and cover. Stir frequently, but more so when the rice begins to grow. If the rice sticks or becomes too dry, add a little water, but it should not be necessary.
- After about 25 minutes, the rice should be ready. Taste the dish and add salt and pepper as needed. Serve immediately, or reheat before serving.
Cup of Yum
Notes
- You can make this vegetarian by substituting more mushrooms and veg for the chicken.
- Omit the mushrooms if you're not a fan. You can add yellow or orange bell pepper instead, if you like them.
Nutrition Information
Serving
1 plate
Calories
614kcal
(31%)
Carbohydrates
65g
(22%)
Protein
42g
(84%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.02g
Cholesterol
95mg
(32%)
Sodium
2438mg
(102%)
Potassium
1294mg
(37%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
962IU
(19%)
Vitamin C
37mg
(41%)
Calcium
40mg
(4%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614
% Daily Value*
| Serving | 1 plate | |
| Calories | 614kcal | 31% |
| Carbohydrates | 65g | 22% |
| Protein | 42g | 84% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 95mg | 32% |
| Sodium | 2438mg | 102% |
| Potassium | 1294mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 37mg | 41% |
| Calcium | 40mg | 4% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.