Greek Chicken and Rice Skillet
Crusty French Bread with Quick Dipping OilIngredients
- 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
- Cook chicken, onion, and garlic in hot oil in a large, deep skillet over medium heat until chicken is done.
- Add rice; cook, stirring constantly, 2 minutes. Add broth; bring to a boil, cover, reduce heat, and simmer 15 minutes.
- 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
- Preheat oven to 400°F. Bake bread directly on oven rack 10 minutes or until crisp.
- Stir together oil, Italian seasoning, garlic salt, pepper, and crushed red pepper; serve with hot bread.
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