Greek Chicken and Rice Skillet

Crusty French Bread with Quick Dipping Oil
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Ingredients

  • 2 lb boneless, skinless chicken breasts, cut into ½-inch pieces
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 1 cup long-grain white rice
  • 3 cups chicken broth
  • 1 (10-oz) pkg spinach
  • 1 pint grape tomatoes, halved
  • 1 cup shredded Parmesan cheese
  • 1 Tbsp chopped fresh oregano

Instructions

  1. Cook chicken, onion, and garlic in hot oil in a large, deep skillet over medium heat until chicken is done.
  2. Add rice; cook, stirring constantly, 2 minutes. Add broth; bring to a boil, cover, reduce heat, and simmer 15 minutes.
  3. Gradually stir in spinach until wilted. Stir in tomatoes; cover and simmer 5 minutes or until rice is tender. Stir in cheese and oregano. Season with salt and pepper to taste.

Side Dish Ingredients

  • 1 (14-oz) French baguette
  • ¼ cup olive oil
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic salt
  • 1 tsp pepper
  • ½ tsp crushed red pepper

Side Dish Instructions

  1. Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes or until crisp.
  2. Stir together oil, Italian seasoning, garlic salt, pepper, and crushed red pepper; serve with hot bread.

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