Quick Chicken, Rice and Vegetable Dinner

Sometimes I don’t think about dinner until, well, I start getting hungry!

I came up with this quick prep ‘from scratch’ meal one night when I still had to do my weekly shopping and my supplies were down to the minimum. It was 20 minutes prep and 1 hour in the oven.

It was so delicious that it has become one of our favorites!

The medley of flavors come from fresh ingredients all tied together by our delicious full-bodied Galilee Green Olive Oil.

This makes 4 generous portions. Enjoy!

Ingredients:

Chicken

Veggies, Rice, Olives and Chicken

• 3 tbsp Galilee Green Olive Oil
• 4 cloves of garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1 whole chicken
• 1 medium zucchini, chopped
• 1 tomato, chopped
• 1 onion, chopped
• 1/2 cup pitted green olives, chopped in half
• 1 tbsp of balsamic vinegar

Rice

• 1 tbsp Galilee Green Olive Oil
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup basmati rice
• 2 tbsp fresh lemon juice (1/2 a lemon)
• 2 1/4 cups water

Directions:

Chicken

Chicken with back cut open facing up

1. Preheat oven to 375 degrees.
2. In a medium-sized bowl, pour 2 tbsp of the Galilee Green Olive Oil, garlic, oregano, salt and mix well.
3. Place the chicken in the bowl and coat inside and out with the mixture. Set the chicken aside on a plate.
4. In the same bowl add the remaining 1 tbsp of Galilee Green Olive Oil and the chopped vegetables, olives and balsamic vinegar.
5. Mix and pour half the chopped vegetables and olives into a waiting roasting pan.
6. Place the chicken upside down on the vegetables spreading it open and filling the chicken cavity and the sides of the pan with the remaining vegetables.
7. Place in the preheated oven and cook for 1 hour.

Rice

1. Preheat a deep saucepan (with a lid) on a medium flame and pour in the Galilee Green Olive Oil, salt and pepper.
2. When the oil is heated, pour in the rice and stir every few seconds until the rice begins to brown (around a minute and a half).
3. Then pour in the lemon juice and water and give it a stir.
4. When the water starts to boil cover the pan tightly and lower the flame.
5. Cook for 15 minutes. Don’t peek!.
6. After 15 minutes give the rice a quick stir. The water should be evaporated, the rice moist and the grains easily separated.
7. Turn off the flame, re-cover and serve when the chicken is ready.

Chicken and rice tastes better with
Galilee Green Extra Virgin Olive Oil from Israel

Get yours now!