Sun-Dried Tomato Chicken and Rice
Ingredients
- ½ cup long-grain brown rice (see Note)
- ½ lb boneless, skinless chicken thighs, cubed
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 2 tsp olive oil
- ⅓ cup chopped sun-dried tomatoes in oil
- ⅓ cup low-sodium chicken broth
- ¼ cup half-and-half
- 2 Tbsp capers
- 2 cups baby spinach
- 2 Tbsp coarsely chopped fresh basil
Instructions
- Cook rice according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in hot oil in a 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 | 2 | |
| Calories |
462
|
462
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 30 | 30 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 558 | 558 |
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
