20 Minutes
Prep Time
1 Hour, 5 Minutes
Cook Time
Number of Servings

What to do:

  1.  Preheat oven to 350° F.
  2. Rinse rice grains 2-3 times until the rice water does not appear cloudy anymore.
  3. In a medium sized bowl, mix chicken thighs with oregano, parsley, paprika, lemon juice, salt, and pepper.
  4. Use a pan or cast-iron skillet and add 1 Tbsp. of olive oil over medium heat. Sear each side of the chicken breasts for 3-4 minutes. It’s okay if the chicken breasts are still raw, they will be cook in the oven later.
  5. Remove chicken from the pan and set it aside on a plate. Keep the pan on medium heat and add in 2 Tbsp. of olive oil and diced onion. Cook for 2-3 minutes and then stir in the minced garlic.
  6. Then, add in the uncooked rice and stir for 30 seconds. Pour in the chicken broth, turmeric, cumin and cinnamon, stir.
  7. In an oven-safe pan (or baking sheet lined with parchment paper), add the chicken breasts on top of the rice, cover it with aluminum foil, and bake it at 350° F for 35-40 minutes or until the chicken reaches an internal temperature of 165° F and rice is cooked.
  8. Garnish it with parsley and enjoy with a side of your favorite vegetables!

Mediterranean Chicken and Rice

Gluten Free

This dish is full of flavors and fuss-free! It will leave you wanting more!

Nutrition Facts

What you will need:

  • 1 lb. chicken breasts 
  • 1 ½ tsp. dried oregano
  • 1 tsp. dried parsley
  • 1 tsp. paprika
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup lemon juice
  • 3 Tbsp. olive oil
  • 1 cup Jasmine rice (or rice of choice), uncooked
  • 2 cups low sodium chicken broth
  • ½ cup white onion, diced
  • 4 garlic cloves, minced
  • ½ tsp. ground turmeric
  • ½ tsp. ground cumin seeds
  • ¼ tsp. ground cinnamon
  • 1 Tbsp. fresh parsley, chopped