Description
A flavorful and healthy weeknight meal featuring chicken, rice, and fresh vegetables, topped with feta cheese.
Ingredients
Scale
- 1 pound chicken breasts, diced
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup chickpeas, drained and rinsed
- 2 cups fresh spinach
- 1 cup grape tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 2 lemons (juice and zest)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced chicken, season with garlic powder, salt, and pepper, and cook until browned, about 5-7 minutes.
- Stir in the rice to coat in the oil, cooking for another 2 minutes.
- Pour in the chicken broth, bring to a boil, cover, and simmer for 15 minutes.
- Stir in chickpeas, spinach, tomatoes, lemon juice, and lemon zest, cover, and cook for an additional 5 minutes until the spinach is wilted.
- Remove from heat and sprinkle with feta cheese before serving.
Notes
Best eaten fresh the same day, but can be reheated on the stove with a splash of broth if needed. Serve with lemon wedges and a fresh side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 70mg