Girlfriend and I have been eating the mediterranean diet for over 2 months and enjoying it. I do all the cooking, and I’ve mostly been following recipes, but I’ve started to go off book. Tonight I made roasted chicken breasts along with cherry tomatoes, mushrooms, artichoke hearts and brussel sprouts, all seasoned with zatar, set atop crunchy brown rice, with quick pickled cucumbers. Will definitely make again.
by Dragoninatophat
1 Comment
1 lb chicken breasts
4 ounces cherry tomatoes
1 jar of artichoke hearts, quartered
1 pound brussel sprouts, halved
8 oz baby Bella mushrooms, sliced
1/4 cup olive oil
2 tsp salt
2 tbsp zatar
1 tbsp sumac
1/2 tsp black pepper
2 cups cooked brown rice
1 tbsp butter
1 tbsp canola oil
Add canola oil to large nonstick skillet over medium heat. Add brown rice in even layer and cook 15 minutes without stirring. Dot the rice with butter so it melts evenly and helps with browning, and cook another 15 minutes without stirring until bottom of rice is golden brown and crunchy.
Set convection oven to 400. Cover chicken with 1 tbsp of olive oil, half the salt, and half the seasoning. Place in center of a sheet pan. Add veggies to a bowl and toss with remaining oil, salt, and seasoning, then place on pan around the chicken in a single layer. Roast for 20 minutes or until veggies are well browned, and chicken reaches an internal temp of 165 degrees.
Add 1 sliced or diced cucumber to bowl. Cover with 1/4 cup vinegar of your choice, 1/4 cup water, 2 tbsp salt, and 2 tbsp sugar. Stir to dissolve salt and sugar, and allow to sit for 30 minutes before eating.