Greek Chicken Rice Casserole
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 563.4
- Total Fat: 11.5 g
- Cholesterol: 134.0 mg
- Sodium: 1,476.0 mg
- Total Carbs: 55.5 g
- Dietary Fiber: 8.0 g
- Protein: 60.1 g
View full nutritional breakdown of Greek Chicken Rice Casserole calories by ingredient
Introduction
Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles. Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles.Number of Servings: 2
Ingredients
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Greek seasoning:
2 teaspoon Garlic powder
1 teaspoon Oregano
1 teaspoon Parsley
1/2 teaspoon Black Pepper
1/2 teaspoon Marjoram
A pinch of Stevia
1 cup minute Brown Rice, uncooked
1 1/2 cup reduced sodium Chicken Broth, divided
14oz Chicken tenders / breast, cut in 1" pieces
1 can (10 oz) diced Tomatoes with Green Chilies, undrained
1 pkg (10 oz) frozen Spinach, thawed and squeezed
3/4 cup reduced-fat Feta Cheese, crumbled
2 tablespoon chopped fresh Oregano (or 2 tsp dried)
1 tablespoon lemon juice
2 tablespoons sliced green onions
Optional: half cup sliced olives for half, 1 teaspoon finely grated lemon peel1 cup Minute Brown Rice
Directions
Mix all 6 of the seasonings together and set aside. Heat oven to 375°F. Spray 8x8” glass baking dish with cooking spray. Cook rice as directed on package substituting 1 cup of broth for water.
Meanwhile, in large bowl, mix chicken and half of the Greek seasoning until well coated. In same bowl, add tomatoes, spinach, 1/2 cup of the cheese, rest of the Greek seasoning, and oregano; stir in cooked rice. Spoon mixture into baking dish. Mix lemon juice and remaining 1/2 cup broth then drizzle over rice mixture.
Bake 40 minutes, top with remaining cheese, and bake 7 to 10 minutes longer or until chicken is at least 165°F. Top with grated lemon peel and green onions.
Serving Size: Serves 2 large portions
Meanwhile, in large bowl, mix chicken and half of the Greek seasoning until well coated. In same bowl, add tomatoes, spinach, 1/2 cup of the cheese, rest of the Greek seasoning, and oregano; stir in cooked rice. Spoon mixture into baking dish. Mix lemon juice and remaining 1/2 cup broth then drizzle over rice mixture.
Bake 40 minutes, top with remaining cheese, and bake 7 to 10 minutes longer or until chicken is at least 165°F. Top with grated lemon peel and green onions.
Serving Size: Serves 2 large portions
