Mediterranean Chicken Skillet Dinner Recipe

Ingredients

• 1 teaspoon dried oregano, divided
• ½ teaspoon black pepper, divided
• Salt to taste (optional)
• 4 (6 ounce) skinless, boneless chicken breast halves
• 2 tablespoons olive oil, divided
• 1 small lemon, cut into 8 slices
• ¼ (8 ounce) jar chopped, drained oil-packed sun-dried tomatoes
• 2 large garlic cloves, minced
• 1 (8.8 ounce) pouch Roasted Chicken Flavored Rice
• ⅓ cup unsalted chicken stock
• 1 (6 ounce) package fresh baby spinach
• 1 ounce feta cheese, crumbled (optional)
• 2 tablespoons toasted pine nuts

Instructions

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.

    

Nutrition Facts

Calories 418.58

Fat 16.65

Saturated Fat 2.28

Mono Fat 7.49

Poly Fat 3.06

Protein 43.06

Carbohydrates 21.53

Dietary Fiber 1.77

Soluable Fiber 0

Insoluable Fiber 0

Total Sugars 1.55

Added Sugar 0

VItamin A 2902.2

Vitamin C 40.71

Vitamin B1 0.37

Vitamin B2 0.35

Vitamin B3 18.52

Vitamin B3 –

Niacin 26.68

Vitamin B6 1.46

Vitamin B12 0.36

Vitamin D – IU 1.7

Folate 136.5

Vitamin K 212.5

Calcium 96.06

Iron 3.48

Magnesium 98.94

Sodium 561.28

Potassium 840.17

Selenium 39.66

Manganese 0.9