Mediterranean Chicken Skillet Dinner
Description
Feta cheese, sun-dried tomatoes, dried oregano, and fresh lemon slices lend Mediterranean flair to this full-flavored dish.
Ingredients
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1 teaspoon dried oregano, divided
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1/2 teaspoon black pepper, divided
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1 pinch Salt to taste
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4 (6 ounce) skinless, boneless chicken breast halves
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2 tablespoons olive oil, divided
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1 small lemon, cut into 8 slices
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1/4 (8 ounce) jar chopped, drained oil-packed sun-dried tomatoes
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2 large garlic cloves, minced
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1 (8 4/5 ounce) pouch UNCLE BEN'S® READY RICE® Roasted Chicken Flavored Rice
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1/3 cup unsalted chicken stock
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1 (6 ounce) package fresh baby spinach
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1 ounce feta cheese, crumbled
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2 tablespoons toasted pine nuts
Directions
1
Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.
2
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 6 minutes or until a thermometer inserted in thickest part of chicken registers 165 degrees F. Place chicken on a plate; cover loosely to keep warm.
3
Heat remaining 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.