Ingredients:

  • 1 cup long-grain rice (185 g)
  • 2 cups water or vegetable broth (480 ml)
  • 1 teaspoon olive oil (5 ml)
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon lemon zest (optional)
  • 1 lb boneless skinless chicken breasts (450 g)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme (1 g)
  • Salt and pepper, to taste
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, chopped
  • 1 tablespoon olive oil (15 ml)
  • ½ cup crumbled feta cheese (75 g)
  • ¼ cup Kalamata olives, pitted and sliced (40 g)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, minced garlic, thyme, salt, and pepper. Add chicken breasts, coat well, and marinate for at least 30 minutes.
  2. Preheat the oven to 425°F (220°C). On a baking sheet, toss red bell pepper, zucchini, and onion with olive oil, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet. Roast for 20-25 minutes or until tender and slightly caramelized.
  4. In a medium saucepan, combine rice, water or broth, olive oil, oregano, and lemon zest. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy.
  5. Preheat grill or grill pan over medium-high heat. Grill chicken for 6-8 minutes per side or until cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes before slicing.
  6. In serving bowls, layer herb-infused rice, grilled chicken slices, and roasted vegetables. Top with feta cheese, olives, and chopped parsley.