Greek Chicken and Spinach Rice Casserole the Editors of Publications International, Ltd.
Greek Chicken and Spinach Rice Casserole
Makes 4 servings
|Nonstick cooking spray|
|1||cup finely chopped yellow onion|
|1||package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|1||cup uncooked quick-cooking brown rice|
|1/8||teaspoon ground red pepper|
|3/4||pound chicken tenders|
|2||teaspoons dried Greek seasoning (oregano, rosemary and sage mixture)|
|1/2||teaspoon salt-free lemon-pepper seasoning|
|1||tablespoon olive oil|
|1||medium lemon, quartered|
- Preheat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray; place over medium heat. Add onion; cook and stir 4 minutes or until translucent. Add spinach, rice, water, salt and red pepper. Stir until well blended.
- Remove skillet from heat; place chicken tenders on top of mixture in skillet in single layer. Sprinkle with Greek seasoning and lemon-pepper seasoning. Cover with foil. Bake 25 minutes or until chicken is no longer pink in center.
- Remove foil. Drizzle oil evenly over top. Serve with lemon wedges.
|Serving Size:||1/4 of total recipe (with 3/4 cup rice mix)|
|Saturated Fat||<2 g|
|Total Fat||6 g|
|Calories from Fat||16 %|
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