Categories: Meals
Ingredients
- 1 tsp dried oregano, divided
- 1/2 tsp black pepper, divided
- Salt to taste
- 4 chicken breast halves
- 2 tbsp. olive oil, divided
- 1 small lemon, cut into 8 slices
- 1/4 of 8-oz. jar chopped, drained oil-packed sun-dried tomatoes
- 2 large garlic cloves, minced
- 8.8 oz. pouch Uncle Ben's Ready Rice Whole Grain Brown Rice
- 1/3 cup chicken stock
- 6 oz. package fresh baby spinach
- 1 oz. feta cheese, crumbled
- 2 tbsp. toasted pine nuts
Directions
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Combine 1/2 tsp oregano and 1/4 tsp pepper, adding salt. Sprinkle evenly over top of chicken.
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Heat 1 tbsp. 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 cooked through. Place chicken on a plate; cover loosely to keep warm.
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Heat remaining 1 tbsp. 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 tsp oregano and remaining 1/4 tsp pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.