Serves 4
1. In a large mixing bowl, combine the marinade ingredients – olive oil, garlic, lemon zest, lemon juice, greek yogurt, salt, dried oregano, paprika, pepper and dried mint and whisk together until well incorporated. Place the chicken into the mixture and marinade, covered in the fridge, for a minimum of 2 hours and up to 24 hours if time allows.
2. Preheat the oven to 425 degrees.
3. In a medium mixing bowl, combine the tomatoes, olives, dried oregano, lemon juice, salt, pepper, and red pepper flakes. Toss to combine and set aside to marinate until ready to bake.
4. Once ready to bake, place the chicken breasts into a baking dish or onto a sheet pan. Pat the top of the chicken dry with a paper towel and brush with 1 tablespoon of olive oil. Then sprinkle with the dry seasoning mixture of salt, pepper, garlic powder and paprika and gently press into the chicken. Bake for 18 to 25 minutes, depending on size and thickness, until the thickest part of the chicken reaches an internal temperature of 165°F and the interior is no longer pink.
5. Place the chicken onto a large serving platter directly over the bed of rice (recipe below), being sure to pour all the pan juices over top as well. Spoon the tomato and kalamata olive mixture over the top of the chicken and garnish with fresh chopped parsley.
For the Rice
1. Heat the olive oil in a large stainless steel or non-stick skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent.
2. Add the rice and toast, stirring continuously, until the rice is lightly golden brown.
3. Add the tomato and stir to combine. Then add the chicken stock and bring to a boil.
4. Once boiling, add the salt and butter and stir to combine.
5. Reduce the heat to medium-low, cover with a lid and cook until the rice is tender and the chicken stock has evaporated, about 20 to 25 minutes.
6. Turn the heat off and let the rice sit covered for an additional 20 minutes if time allows. Place onto a large platter for serving along with the chicken (recipe above).
