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3-Step Greek Chicken & Rice Skillet




Source of Recipe


Elaine C., HCE Agent


List of Ingredients




1/3 cup Kraft Special Collection Greek Vinaigrette Dressing
1 lb. boneless skinless chicken thighs, cut into chunks
2 tsp. dried oregano leaves
4 cups cut-up fresh vegetables such as broccoli, green peppers and carrots (about 1 lb.)
1 can (14-1/4 oz.) reduced sodium chicken broth
2 cups Minute Brown Rice, uncooked
1 lemon


Recipe



Heat dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 minutes, stirring once.

Add vegetables and broth; simmer 5 minutes. Stir in rice; cover. Simmer 5 minutes.

Turn off heat. Let stand covered, 5 minutes or until liquid is absorbed.

Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture if desired.

Calories 440, fat 18g (sat 4g), cholesterol 75mg, sodium 570mg, carbohydrates 46g, fiber 6g, sugars 6g, protein 27g, vitamin A 130%DV, vitamin C 60%DV, iron 15%DV