Tips-y Tuesdays: Leftovers Led to Mediterranean Chicken

I’ve talked about a certain Mediterranean restaurant on here before. It is a favorite of mine and K’s. This time, we had leftovers from it when we had some friends over. Unfortunately, the leftovers did not include protein…just the rice mixed with some vegetables. So, I decided to make a chicken recipe to go with it. I’m all about repurposing leftovers here, so this is another way you can do it.


This was an easy weeknight recipe because I could do the prep ahead of time, and the actual cooking time was fast (under 20 minutes).







Directions for Mediterranean Chicken

Adapted from Delicious Happens

  • 2 chicken breasts, sliced into thin pieces (or pound them)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon ground ginger
  • 1 Tablespoon fresh thyme
  • 1 Tablespoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 cup olive oil
  • 2 Tablespoons lemon juice
  • 2 teaspoons minced garlic
  • Salt and pepper
  • Chicken broth
  • White wine

Mix together all of the ingredients and allow to marinate in the refrigerator for at least one hour. Pan fry the chicken in batches to brown it, then combine it. Add white wine to the pan to deglaze, then stir in chicken broth. End by stirring in the leftover rice/vegetables.

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