Mediterranean Chicken And Rice Salad Food

EASY ONE-POT CHICKEN AND RICE RECIPE

Steps:

• In a small bowl, mix the spices to make the spice mixture. Set aside for now.
• Pat chicken thighs dry and cut them into large pieces (I simply cut each in half). Season well with salt, then season with the spice mixture. Work the chicken with clean hands to make sure all the pieces are well-coated with the spice mixture. Set at room temperature for 20 minutes or so (if you have the time).
• In a large and deep cooking skillet with a lid, heat 3 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Brown the chicken briefly on both sides. Remove from the skillet and set aside for now.
• To the same skillet, now add onions, carrots, and frozen peas. Cook for 4 minutes or so, tossing regularly, until tender. Add the chickpeas and rice. Season with salt, 1/2 tsp allspice and 1/4 tsp ground cardamom. Stir to combine.
• Add the chicken back to the skillet (nestle the pieces in the rice). Add the cinnamon sticks, bay leaf, and chicken broth. Bring to a boil.
• Turn the heat to low. Cover and cook for 20 minutes or until fully cooked.
• Remove from the heat, garnish with parsley.

MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the juice of 1 lemon, the garlic, mint, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside 10 minutes.
• Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a baking sheet and season with salt and pepper. Broil until lightly golden, about 1 minute per side; transfer to a large bowl.
• Arrange the chicken on the baking sheet. Broil until cooked through and golden, about 4 minutes per side. Let cool.
• Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley and scallions to the bowl, then add the remaining 2 tablespoons olive oil and the juice of the remaining lemon; toss. Chop the chicken and add to the bowl along with the greens. Season with salt and pepper and toss. Serve topped with the feta; drizzle with olive oil.

MEDITERRANEAN RICE SALAD

Steps:

• In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 teaspoons salt and the rice. Turn heat to low, cover and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.
• In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp salt.
• Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toos to combine. Serve at room temperature or cold.

MEDITERRANEAN CHICKEN SKILLET DINNER

Steps:

• Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
• Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

MEDITERRANEAN RICE SALAD WITH VEGETABLES

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
• Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.

MEXICAN CHICKEN AND RICE SALAD

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

CHICKEN AND RICE SALAD

Steps:

• In a large nonstick skillet, combine the wine, lemon juice, garlic and 1/4 teaspoon ginger. Bring to a boil; reduce heat. Add chicken; poach, uncovered, over medium-low heat for 15 minutes or until a thermometer reads 170°. Remove chicken from cooking liquid; cool., In a large saucepan, bring broth and remaining ginger to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender. Fluff with a fork., Transfer to a large bowl; cool. Add the peas, onions, celery and peppers. Cut chicken into bite-size pieces; add to rice mixture and toss., Whisk the dressing ingredients; drizzle over salad and toss to coat.

MEDITERRANEAN CHICKEN AND RICE SALAD

Steps:

• Combine vinegar,olive oil, pepper and minced garlic in a small bowl.
• Set dressing aside.
• Combine rice and remaining ingredients in a large bowl.
• Add dressing.
• Stir until well blended.

MEDITERRANEAN CHICKEN AND RICE PILAF

Steps:

• In large deep skillet, heat the oil over medium-high heat.
• Add the Chicken and brown on all sides, about 10 minutes.
• Add the onions, curry powder and garlic salt.
• Saute until onions begin to soften.
• About 3 minutes.
• Add the soy sauce and hot sauce.
• Simmer 2 minutes.
• Add the rice and mix to coat with spices.
• Pour in the stock.
• Reduce the heat, cover and cook until all the liquid is absorbed, the rice is tender and the chicken is cooked through.
• About 35 minutes.
• Garnish with parsley.

SAUCY MEDITERRANEAN CHICKEN WITH RICE

Steps:

• In a small bowl, mix the water, tomato paste, lemon juice, salt, chili powder, garlic powder, ginger, fennel, turmeric and, if desired, coriander until smooth., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir until tender. Stir in chicken; brown 3-4 minutes. Pour water mixture into pan., Bring to a boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 8-10 minutes. Serve with rice. If desired, top with parsley.

MEDITERRANEAN BROWN RICE SALAD

Steps:

• In a saucepan, combine rice and water; bring to a boil. Reduce heat; simmer, covered, until rice is tender and liquid is absorbed, 35-40 minutes., Meanwhile, place vinegars, garlic, pepper and salt in bowl and whisk together. While whisking, gradually add oil in a steady stream. Stir in basil., Place spinach in a large bowl; add cooked rice. Stir in tomatoes, green onions and dressing; toss until spinach is wilted. Gently stir in feta. Loosely cover and refrigerate 2 hours or until cold.

MEDITERRANEAN TOMATO-RICE SALAD WITH FETA AND DILL

Steps:

• In a serving bowl, mix together all the ingredients; tossing gently.
• Serve immediately.