Bitches Be Hungry: Grilled Mediterranean Chicken with Wild Rice.

As some of you guys saw on Instagram,  I am trying to eat better. I have been on the Mediterranean diet for about…7-ish days? And so far so good.

I’ve talked about my dislike for most Mediterranean food, but that was me not knowing the full scope of Mediterranean cuisine.

I always thought of it as Greek food, which I wasn’t a huge fan of. Turns out, there are so many choices!

Mediterranean cuisine includes French, Spanish, Italian, Levantine (the Middle Eastern Mediterranean coast), Maghrebi (the area that includes Algeria, Libya, Morocco, and Tunisia), Egyptian, Ottoman (which includes Turkey, Cyprus, & the Balkans), and yes, Greece.

Saying that to say, I’m super excited to experience so much new food!

Let’s dip our toes into a little healthy eating, shall we?

I made Mediterranean Grilled Chicken with Wild Rice & spicy kale (recipe is on SnaxNTheCity, search ‘kale’ on the blog!); this recipe was super easy to make, and it makes a perfect meal-prep option.

For The Marinade:

1/3 cup of olive oil

2 tablespoons of dried oregano

2 tablespoons of chopped garlic

Juice of one lemon

Salt & Pepper, to taste

 

For Grilled Chicken:

1 lb of boneless, skinless chicken, sliced thin

1 lemon, sliced

1 cup of chicken broth

1 tablespoon of capers

2 tablespoons of green olives, chopped

1/4 cups of chopped white onions

3 tablespoon of olive oil

 

Let’s start by marinating the chicken.

In a big ole plastic bag, combine all of the marinade ingredients with the chicken and let it marinate for 30 minutes-4 hours.

One the chicken is all seasoned and pre-yummy’d, let’s get grilling.

In my absolute favorite grill pan (the Grilla from Ikea!), heat up olive oil to slightly smoking and grill the chicken for about 6-7 minutes, or until it gets those nice charr-marks.

In a cast-iron pan, add olive oil, chopped green olives, chopped white onion, sliced lemons, and capers to the pan. Let the ingredients come together & sauté until the lemons are soft, about 6-7 minutes.

Add the chicken broth to the pan & bring to a slight boil, then reduce the heat (let this reduce by half).

*okay so…about the rice*

I use bagged rice, I love it! I swear by it! I’m not good at making rice!

Anyway, once the sauce is reduced, add the chicken and let the chicken marry the sauce.

Serve with wild rice & the kale and wowie! A delicious, balanced meal.

 

Happy eating!

 

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