Ingredients:

  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp fresh mint, finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 1 cup basmati rice, rinsed
  • 1 3/4 cups low-sodium chicken broth
  • 1/2 cup frozen peas
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp unsalted butter

Instructions:

  1. Combine 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, 1 tbsp chopped mint, salt, and pepper in a bowl. Toss the chicken pieces in the mixture and marinate for 10 minutes.
  2. Heat 2 tablespoons of olive oil in a 12-inch deep skillet over medium-high heat. Sear chicken in a single layer for 3 minutes without moving, flip, and cook for another 2 minutes. Remove chicken from the pan and set aside.
  3. In the same pan, sauté diced onion for 3 minutes until translucent. Stir in the rinsed basmati rice and sauté for 2 minutes until the edges of the grains look translucent.
  4. Pour in chicken broth, scraping the bottom of the pan. Stir in the frozen peas and return the seared chicken and juices to the pan. Bring to a boil, reduce heat to low, cover with a tight lid, and simmer for 15 minutes.
  5. Remove from heat and let sit, covered, for 5 minutes. Remove the lid, stir in the butter, fresh chopped mint, and final squeeze of lemon juice. Fluff with a fork before serving.