A delicious and easy one-pot meal that brings the vibrant flavors of Greek souvlaki right to your kitchen. Tender chicken, fresh vegetables, fragrant herbs, and fluffy rice cook together for a complete and satisfying dinner with minimal cleanup.
One-Pot Souvlaki: Easy Dinner
A delicious and easy one-pot meal that brings the vibrant flavors of Greek souvlaki right to your kitchen. Tender chicken, fresh vegetables, fragrant herbs, and fluffy rice cook together for a complete and satisfying dinner with minimal cleanup.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 tbsp olive oil divided
- 1 medium red onion thinly sliced
- 2 cloves garlic minced
- 1 cup uncooked long-grain white rice rinsed
- 2 cups chicken broth low sodium
- 1 pint cherry tomatoes halved
- 1 medium green bell pepper seeded and chopped
- 1 medium yellow bell pepper seeded and chopped
- 1 lemon juiced and zested
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley chopped
Instructions
- In a large bowl, combine chicken pieces with 1 tablespoon olive oil, minced garlic, lemon zest, dried oregano, salt, and pepper. Let marinate for at least 10 minutes, or up to 30 minutes in the refrigerator.
- Heat the remaining 1 tablespoon olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the marinated chicken and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add sliced red onion to the pot and sauté for 3-5 minutes until softened. Stir in the rinsed rice and cook for 1 minute, stirring constantly.
- Return chicken to the pot. Add chicken broth, cherry tomatoes, green and yellow bell peppers, and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through and most of the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Garnish with fresh chopped parsley before serving.
Notes
For crispier chicken skin and roasted vegetables, start the dish in an oven-safe pot and finish it in the oven at 400°F (200°C) after adding broth. Serve with a dollop of Greek yogurt or tzatziki, fresh parsley, and a sprinkle of feta cheese. You can also add Kalamata olives for an extra Mediterranean touch.
