Serves 1 to 2
Author note: For an extra pop, top this meal with freshly torn mint and basil! If you don’t have access to pre-seasoned chicken breast drizzle the chicken with olive oil, and top both sides of the chicken with kosher salt and 1/4 tsp dried oregano.
Ingredients
1 cup jasmine rice, rinsed
2 cups water
1 to 2 thinly sliced mediterranean seasoned chicken breasts
sliced bell peppers
extra-virgin olive oil
kalamata olives
sliced red onions
feta cheese
fresh dill
Instructions
Rinse and strain 1 cup jasmine rice.
In a large microwave bowl, combine the rice and water. Cook on high for 12 minutes.
Remove the bowl from the microwave. Place the chicken thighs on top of the rice. Drizzle the rice and chicken with olive oil.
Place back into the microwave and cook for 5 minutes. Remove the bowl from the microwave. Flip the chicken breasts and add the sliced red bell peppers. Top the chicken, bell peppers with another drizzle of olive oil. Cook for 3 to 5 minutes or until the chicken reaches 160 degrees Fahrenheit.
Remove from the microwave. Let cool for 2 to 3 minutes. Top the bowl with kalamata olives, red onion slices, feta and fresh dill. Serve warm
