Description
Enjoy a vibrant and wholesome One Pan Mediterranean Chicken and Rice recipe combining tender chicken thighs, colorful vegetables, fresh herbs, and creamy plant-based cheese. This easy, all-in-one dish delivers bold Mediterranean flavors and is perfect for quick weeknight dinners or meal prep with minimal cleanup.
Ingredients
Scale
Protein and Grains
- 4 chicken thighs, skin-on
- 1 1/2 cups long-grain rice
Vegetables and Aromatics
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, chopped
- 2 cups fresh spinach leaves
- 3 cloves garlic, finely chopped
- 1 medium onion, finely chopped
Liquids and Seasonings
- 3 cups chicken broth
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 tablespoons lemon juice (natural)
- 1 tablespoon olive oil (natural)
- 1 teaspoon natural gelling agent
- Salt and freshly ground black pepper, to taste
Herbs and Finishing Touches
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh oregano, chopped
- 1/2 cup plant-based cheese, shredded or crumbled
Instructions
- Prepare the Ingredients: Finely chop the garlic, onion, parsley, and oregano. Rinse the rice under cold water until clear to remove excess starch. Chop the red bell pepper and halve the cherry tomatoes. Pat the chicken thighs dry and season lightly with salt and pepper.
- Sear the Chicken: Heat olive oil in a large pan over medium-high heat. Place the chicken thighs skin-side down and cook for about 5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
- Sauté the Aromatics and Vegetables: In the same pan, add chopped onions and garlic and cook until fragrant and translucent. Add the bell pepper, cherry tomatoes, and spinach, stirring until the vegetables soften slightly.
- Add Rice and Liquid Ingredients: Stir the rinsed rice into the sautéed vegetables, allowing it to toast lightly for one minute. Pour in the chicken broth, vegetarian Worcestershire sauce (natural), lemon juice (natural), and sprinkle the natural gelling agent evenly over the mixture. Stir well to combine all ingredients.
- Cook Everything Together: Nestle the seared chicken thighs back into the pan on top of the rice and vegetables. Reduce heat to a low simmer, cover the pan, and cook for 25 to 30 minutes until the rice is tender and the chicken is completely cooked through.
- Finish with Cheese and Herbs: Once cooked, sprinkle the plant-based cheese over the dish and cover just until the cheese melts. Garnish with freshly chopped parsley and oregano before serving.
Notes
- Patience in searing the chicken ensures juicy, flavorful meat.
- Rinsing rice prevents sticky, clumpy grains for a fluffier texture.
- Keep heat low and covered while simmering to cook rice evenly without burning.
- Add delicate greens like spinach toward the end to preserve color and nutrients.
- Use fresh herbs to brighten the overall flavor profile of the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One-pan stovetop cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Mediterranean chicken, one pan chicken and rice, plant-based cheese, easy dinner, wholesome meal, weeknight recipe
