Mediterranean Chicken and Rice Skillet
An easy one skillet recipe for chicken and rice filled with Mediterranean flavors.
Servings: 6
Equipment
- large skillet that has a tight fitting lid
Ingredients
- 1 tablespoon extra virgin olive oil plus more for serving
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ¼ cup dry white wine or additional chicken stock
- 1 tablespoon minced garlic
- 1 cup grape tomatoes halved
- 2 cups low sodium chicken stock
- 1 tablespoon fresh thyme leaves
- 1 cup minute brown rice
- 6 ounces spinach
- ½ cup crumbled feta cheese
Instructions
- Heat 1 tablespoon extra virgin olive oil in a large skillet (that can be fitted with a lid).
- Season 1 pound boneless skinless chicken breasts (cubed) with 1 teaspoon kosher salt and 1 teaspoon black pepper. Add the seasoned chicken to the heated oil in the skillet and brown the chicken, for about 2 minutes per side, or until browned.
- Once the chicken has browned, add ¼ cup dry white wine to the pan and scrape up all the browned bits on the bottom of the pan.
- Add 1 tablespoon minced garlic and 1 cup grape tomatoes (halved) and saute for 1 minute to toast the garlic.
- Add 2 cups low sodium chicken stock, 1 tablespoon fresh thyme leaves, and 1 cup minute brown rice, stirring to incorporate. Bring the mixture to a boil, cover, and reduce heat to a low simmer. Simmer for 10 minutes, or until the liquid has been absorbed and the rice is tender.
- Turn off the heat and let the skillet set for 10 minutes. Remove the lid and stir in 6 ounces spinach and ½ cup crumbled feta cheese. Drizzle with additional olive oil if desired and serve.
Nutrition
Calories: 259kcal | Carbohydrates: 17g | Protein: 18g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 704mg | Potassium: 397mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2815IU | Vitamin C: 10.4mg | Calcium: 109mg | Iron: 2.6mg
