Description
A recipe for Greek Chicken With Rice

Ingredients

• 2 tablespoons Bertolli Olive Oil
  
• 1-1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  
• 1 small onion, chopped
  
• 1 medium red bell pepper, chopped
  
• 1/2 teaspoon dried oregano leaves, crushed
  
• 1 clove garlic, finely chopped
  
• 1 bag (10 ounces) baby spinach leaves
  
• 2-1/4 cups water
  
• 1 package Knorr Sides Plus Veggies - Roasted Chicken Rice with Harvest Vegetables
  
• 2 tablespoons lemon juice
  
• 1/4 cup crumbled reduced fat feta cheese (optional)

Preparation
Prep Time: 15 minutes / Cook Time: 25 minutes

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and cook chicken about 5 minutes, until chicken is thoroughly cooked, stirring occasionally. Remove chicken and keep warm.

Add remaining olive oil to skillet and cook onion, red pepper and oregano over medium heat about 4 minutes, until vegetables are tender, stirring occasionally. Add garlic and cook 1 minute. Add spinach; toss to coat. Cover and cook about 2 minutes, until spinach is partially wilted, stirring occasionally.

Stir in water and packaged side. Bring to a boil. Reduce heat and cook covered about 10 minutes, until rice is tender. Stir in chicken and lemon juice. Sprinkle with cheese.

Nutrition
Nutrition information per serving: Calories 430, Calories From Fat 110, Saturated Fat 3g, Total Fat 12g, Cholesterol 95mg, Sodium 310mg, Total Carbohydrate 41g, Sugars 6g, Dietary Fiber 6g, Protein 40g

Serves
4 servings

Variations
no information available