Mediterranean Chicken and Wild Rice Blend is that healthy yet delicious recipe you have been looking for with a great Mediterranean vibe and fantastic smoky, nutty flavor. Combining a quality wild rice blend with boneless skinless white chicken breasts, organic fresh spinach, plum tomatoes, and feta crumbles with a hint of fresh lemon and Mediterranean herbs all cooked in one skillet.
Place a large deep metal skillet over medium heat, add olive oil and let heat to medium heat.
Add diced shallots and minced garlic; let cook for about 2 minutes on medium heat.
Meanwhile, season boneless chicken breasts with kosher salt and freshly ground pepper to your own taste.
Add chicken breasts to the large deep metal skillet and cook on each side 1-2 minutes. Remove and place on a clean serving dish momentarily.
Preheat the oven to 350 degrees
Add the low-sodium chicken broth to large metal skillet, bring to a boil, add wild rice blend, zest, and juice of one lemon, fresh parsley, a sprig of rosemary, chopped fresh oregano, kosher salt, and freshly ground pepper to own taste. Boil for 4-5 minutes. Reduce the heat and cook on low another 5-6 minutes on reduced heat.
Arrange chicken breasts on top of wild rice blend, arrange lemon slices over chicken cover with a tight-fitting oven safe lid and place the metal skillet in the oven for 35 minutes at 350 degrees.
Remove chicken and wild rice blend from oven, remove the chicken momentarily and place on a clean serving dish. Add diced tomatoes, fresh spinach, and feta cheese. Gently stir the rice to mix ingredients in and fluff rice. You may need to add a bit more chicken broth if dry.
Remove lemon slices from chicken on serving platter and place chicken back on top of rice, replace lemon slices with fresh lemon slices and bake for another 15 minutes at 350 degrees or till rice is done. Careful not to overcook the chicken if needed remove the chicken slightly ahead of time.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog