Wednesday, February 3, 2010

GREEK CHICKEN AND SPINACH RICE



1 Tbsp olive oil
1 cup finely chopped yellow onion
1 cup water
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 cup minute rice, brown or white
1/8 tsp ground red pepper
1 pkg chicken tenders, 1 lb or 3 chicken breasts cut into strips
2 tsp dried Greek seasoning (oregano, rosemary & sage)
1/2 tsp lemon pepper seasoning
1 lemon, quartered

1. Preheat oven to 350. Heat olive oil in a oven safe skillet. Add onion; cook and stir 4 minutes or until translucent. Add water, spinach, rice and red pepper. Stir until well blended.

2. Remove from heat; place chicken on top of mixture in skillet in single layer, sprinkle with greek seasoning and lemon pepper seasoning, cover with foil and bake 25 minutes or until chicken is no longer pink in center.

3. Remove foil. Serve with lemon wedges.

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