This robustly flavored recipe has a Mediterranean flair because to the feta cheese, sun-dried tomatoes, dried oregano, and fresh lemon slices.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 chicken breasts |
Ingredients
- 1 teaspoon dried oregano, divided
- ½ teaspoon black pepper, divided
- 1 pinch Salt to taste
- 4 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons olive oil, divided
- 1 small lemon, cut into 8 slices
- ¼ (8 ounce) jar chopped, drained oil-packed sun-dried tomatoes
- 2 large garlic cloves, minced
- 1 (8.8 ounce) pouch UNCLE BEN’S® READY RICE® Roasted Chicken Flavored Rice
- ⅓ cup unsalted chicken stock
- 1 (6 ounce) package fresh baby spinach
- 1 ounce feta cheese, crumbled (Optional)
- 2 tablespoons toasted pine nuts
Instructions
- Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
- Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.
- Calories 418.58
- Fat 16.65
- Saturated Fat 2.28
- Mono Fat 7.49
- Poly Fat 3.06
- Protein 43.06
- Carbohydrates 21.53
- Dietary Fiber 1.77
- Soluable Fiber 0
- Insoluable Fiber 0
- Total Sugars 1.55
- Added Sugar 0
- VItamin A 2902.2
- Vitamin C 40.71
- Vitamin B1 0.37
- Vitamin B2 0.35
- Vitamin B3 18.52
- Vitamin B3 – Niacin 26.68
- Vitamin B6 1.46
- Vitamin B12 0.36
- Vitamin D – IU 1.7
- Folate 136.5
- Vitamin K 212.5
- Calcium 96.06
- Iron 3.48
- Magnesium 98.94
- Sodium 561.28
- Potassium 840.17
- Selenium 39.66
- Manganese 0.9
Reviews
Great simple recipe. I used grape tomatoes cut in half and did add garlic salt to the chicken. Perfect amount for my family
I can’t say that it was the best I’ve ever had but with a few tweaks, I think I’d like it more. For one thing, that particular rice was a poor choice. I didn’t see any reason to drain the oil from the sun dried tomatoes, so did not. Having the ingredients ready-to-go is an important piece of this recipe.
Mine came out a little bland. I wonder if I should have made the rice with the chicken stock seperately. I liked it enough to try again.
This has become a staple in our menu. We use riced cauliflower instead of the rice. I also add more veggies. I rarely have leftovers.
good food
The chicken turned out tender and moist. I kept a lid on the pan the whole time, which gave me broth while browning the chicken. I used this for my broth. just had to add a little water to it. I used two bags of the Uncle Ben’s rice because my chicken pieces were so big. I thinks this recipe would be good with mild fish as well.
I added onion (because we love it) and lemon zest instead of lemon slices. I think next time I’ll try pinot noirs 1/2 with broth. . .yummy