Mediterranean Chicken and Rice Skillet

Ingredients

• 4 boneless skinless chicken thighs
• 2 tbsp potato starch
• 2 tbsp avocado oil
• 300 g, halved cherry tomatoes
• 1/3 cup, pitted and halved kalamata olives
• 3 cloves, minced garlic
• 1 tsp dried oregano
• 1/2 cup chicken broth
• 1 juiced and zested lemon
• 1 cup long-grain white rice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley(optional)

Instructions

1. 1

   Pat the chicken dry and dust all over with potato starch, salt, and black pepper.

2. 2

   Heat the avocado oil in a skillet over medium-high heat and sear the chicken 4 minutes per side until golden; transfer to a plate.

3. 3

   Add the garlic and cook 30 seconds, then add the cherry tomatoes, olives, oregano, and chicken broth.

4. 4

   Simmer 3 minutes, scraping up browned bits, then return the chicken to the pan and spoon sauce over it.

5. 5

   Cover and simmer on low for 10 minutes until the chicken is cooked through.

6. 6

   Meanwhile cook the rice according to package directions with a pinch of salt.

7. 7

   Finish the skillet with lemon juice and zest, serve over rice, and scatter parsley on top.