Sun-Dried Tomato Chicken and Rice
Ingredients
- 1½ cups long-grain brown rice (see Note)
- 1½ lb boneless, skinless chicken thighs, cubed
- ¼ tsp kosher salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 cup chopped sun-dried tomatoes in oil
- 1 cup low-sodium chicken broth
- ¾ cup half-and-half
- ⅓ cup capers
- 1 (5-oz) pkg baby spinach
- ½ (0.5-oz) pkg basil, coarsely chopped
Instructions
- Cook rice according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 6 to 7 minutes or until browned.
- Reduce heat to medium. Add tomatoes, broth, half-and-half, and capers to skillet; cook 2 to 3 minutes or until slightly thickened. Stir in rice and spinach; cook until spinach wilts and chicken is done. Sprinkle with basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
454
|
454
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 29 | 29 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 470 | 470 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
