Greek Chicken and Rice Skillet
Courtesy of Minute Rice
Servings: 4
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 1/3 c. Greek vinaigrette dressing
* 1 lb. boneless skinless chicken thighs, cut into chunks
* 2 tsp. dried oregano leaves
* 1 c. broccoli florets
* 1 green bell pepper, seeded and chopped
* 1 carrot, peeled and chopped
* 1/2 c. onion, chopped
* 1 can (14-1/2 oz.) reduced-sodium chicken broth
* 2 c. MinuteŽ Brown Rice, uncooked
* 1 lemon
* 1 lb. boneless skinless chicken thighs, cut into chunks
* 2 tsp. dried oregano leaves
* 1 c. broccoli florets
* 1 green bell pepper, seeded and chopped
* 1 carrot, peeled and chopped
* 1/2 c. onion, chopped
* 1 can (14-1/2 oz.) reduced-sodium chicken broth
* 2 c. MinuteŽ Brown Rice, uncooked
* 1 lemon
What to do:
1. Heat dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min. stirring once.
2. Add vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
3. Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.
2. Add vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
3. Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.