Mediterranean Chicken and Rice Bowl

1.Heat 2 tablespoons of olive oil in a large deep skillet or sauté pan over medium-high heat.

2.Season the chicken pieces with salt, pepper, oregano, and cumin.

3.Add the chicken to the pan and cook, stirring occasionally, until golden brown and cooked through, about 6-7 minutes. Remove the chicken from the pan and set aside.

4.In the same pan, add the remaining 1 tablespoon of olive oil.

5.Add the chopped onion, minced garlic, diced red and yellow bell peppers, sliced celery, and broccoli florets. Sauté for 4-5 minutes until the vegetables are slightly softened and fragrant.

6.Add the rinsed rice to the pan and stir well to coat the grains with the oil and vegetables, cooking for 1-2 minutes to lightly toast the rice.

7.Pour in the chicken broth and add a pinch of salt and pepper. Stir to combine and bring the mixture to a gentle boil.

8.Reduce heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

9.Once the rice is cooked, gently fold the cooked chicken back into the pan, stirring to combine and warm through for 2-3 minutes.

10.Remove the pan from heat and squeeze the juice of half a lemon over the mixture, stirring gently.

11.Divide the Mediterranean chicken and rice mixture into serving bowls.

12.Top each bowl with crumbled feta cheese and a sprinkle of fresh chopped parsley for garnish.

13.Serve immediately and enjoy your flavorful one-pan Mediterranean chicken and rice bowl.