Rosemary Chicken With Mediterranean Brown Rice Recipe

Tender, juicy chicken combines with rice for a healthy and savory dish.

Courtesy ECES
November 16, 2011
Rosemary Chicken
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Healthy and delicious Rosemary Chicken With Mediterranean Brown Rice is simple to make.
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Rosemary Chicken With Mediterranean Brown Rice


1/2 cup uncooked brown rice
1/2 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon dried dill
1/8 teaspoon fresh ground black pepper
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried crushed rosemary
4 boneless, skinless chicken breast halves, all visible fat removed
2 tablespoons olive oil
1/2 cup nonalcoholic dry white wine
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 medium green onions, finely chopped
1 teaspoon chopped fresh oregano leaves, optional
1 medium lemon, quartered

Prepare rice according to package directions, omitting the salt and margarine.

Meanwhile, sprinkle spices and rosemary over both sides of chicken, gently pressing mixture with fingertips so it adheres.

In large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom. Add chicken and immediately reduce heat to medium. Cook for 4 minutes per side, or until chicken is no longer pink in center and juices run clear. Remove chicken and transfer to a plate. Tent with foil to keep warm.

Place same skillet over medium-high heat. Add wine, lemon zest and juice, and stir to combine. Cook for 2 minutes, or until liquid is reduced to about 1/4 cup. Remove skillet from heat and set aside.

Stir green onions and oregano into cooked rice. Spoon mixture onto a platter and arrange chicken over the top. Spoon sauce over chicken, and then squeeze lemon over all. Garnish with additional lemon wedges, if desired.

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