![]() ![]() Anyway, now that “bars” (and “bulk” and “bins” for that matter) are no longer part of my culinary vocabulary, I simply DIY a marinated olive mix at home and it’s JUST as fantastic, I say “almost” because let’s be real, nothing can compete with a wall of gummy worms. Perusing the mixed olive bar at the grocery store was almost like going to the candy store before getting Celiac Disease. Waiting 24 hours for them to marinate was torture, but this bright and briny appetizer recipe was totally worth the wait! That said, the thought of marinating olives and parmesan cheese in fresh herbs, garlic, red wine vinegar, and - lemon juice! - suddenly came to me last week, and the craving was so intense that I bought the ingredients to make them (translation: sent Ben to the store) a few hours later. ![]() All the salty/sour/tangy things, really, but especially lemon. I don’t remember craving anything in particular with either of the boys, but this little girl has me wanting ALL THE LEMONS. Enjoy.I’ve officially become a pregnancy cliche. Serve with additional lemon wedges if needed. Top with some toasted pine nuts, feta cheese, and fresh parsley. Add some sliced chicken along with some spinach and tomato sauté. Prepare the rice bowl by placing a big scoop of garlic rice in a bowl. Add the baby spinach then season with sea salt and freshly cracked pepper, to taste. Once the onion is caramelized, add the grape tomatoes and cook until just about to burst, about 5 minutes. Side Note: If the pan and onion get dry add a bit more olive oil or water and toss to coat evenly. Add the diced onion and cook, stirring occasionally, for 20 minutes. Prepare the vegetables while the chicken and rice are cooking, by heating a large skillet over medium-low heat with the olive oil. Prepare the garlic rice, while the chicken is baking. Remove from the oven and let the chicken rest for 5 minutes before slicing thinly. Bake for 20-25, or until the chicken is cooked through. Flip the chicken over and place it into the oven. Season both sides of the chicken breasts with sea salt and freshly cracked pepper, to taste.Ĭook the chicken by heating an OVEN PROOF skillet over medium-high heat that has been coating with cooking spray.Īdd the chicken breasts to the HOT skillet and cook until browned, about 2-3 minutes. Remove the chicken from the marinade and pat dry. Remove the chicken from the refrigerator 20 minutes prior to cooking. Add the chicken breasts then seal and refrigerator for 1 hour. Make the marinade by combining the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, oregano, and basil together in a large zip lock bag. How to Make a Mediterranean Chicken Rice Bowl This Greek chicken rice bowl was healthy, flavorful, filling, and delicious! I topped the rice bowl with some toasted pine nuts, feta cheese, and fresh parsley. I made some delicious Garlic Rice and a caramelized onion, spinach, and tomato sauté then placed them all in the bowl along with the chicken. I recently made a Mediterranean chicken rice bowl for lunch and it was fantastic.
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