Ingredients:

  • 1 cup (185g) long-grain white or basmati rice
  • 2 cups (480ml) chicken broth (low sodium)
  • 1 tbsp (14g) unsalted butter
  • ½ tsp (3g) salt
  • 1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 medium (150g) red bell pepper, diced
  • 1 medium (110g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • ½ tsp (2g) paprika
  • Salt and black pepper to taste
  • 2 tbsp (30ml) fresh lemon juice
  • ¼ cup (15g) fresh parsley, chopped
  • 2 tbsp (30g) crumbled feta cheese

Instructions:

  1. Combine rice, chicken broth, butter, and salt in a pot or rice cooker. Bring to a boil, then reduce to a simmer, covering tightly. Once the liquid is absorbed and the rice is fluffy, remove from heat and let it sit, covered, for 5 minutes to allow the steam to finish the process.
  2. Pat the chicken breast cubes dry with a paper towel. Season with salt, pepper, and paprika. Heat 1 tbsp of olive oil in the skillet over medium-high heat until shimmering. Add chicken in a single layer; cook for 3-4 minutes without moving until a mahogany crust forms, then flip and cook for another 3 minutes. Remove chicken and set aside.
  3. In the same skillet, sauté diced red bell pepper and yellow onion until softened. Add minced garlic and dried oregano, cooking for another minute. Return the seared chicken to the pan, stir in fresh lemon juice and chopped parsley, and garnish with crumbled feta cheese.