Marinate the Chicken: In a bowl, toss the chicken with half the olive oil, half of the lemon juice, lemon zest, oregano, garlic, salt, and pepper. Let it sit for at least 15 minutes.
Heat the remaining olive oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken until golden brown on both sides. Remove from the pan and reduce the heat to low.
Add the onion to the same pan and sauté for 3 minutes until slightly softened. Add the RiceSelect® Texmati White Rice to the skillet and stir for 1 minute to toast. Pour in the chicken broth and remaining lemon juice, nestle the chicken back in the pan, cover and bake at 375°F for about 20-25 minutes, or until the liquid is absorbed, the rice is tender and the chicken is cooked through.
Remove from the oven. Sprinkle the olives and feta cheese over the top. Garnish generously with fresh parsley and lemon slices. Serve straight from the pan!
