Greek Lemon Chicken with Rice

Chicken, vegetables and a hint of lemon combine with chicken rice for a savoury one-skillet meal that is a good source of fibre and iron.

25 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

2 Tbsp. (30 mL) olive oil
1 lb. (500 g) boneless, skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped
1 red bell pepper, chopped
1/2 tsp. (2 mL) dried oregano leaves
1 clove garlic, finely chopped
6 cups (1.5 L) baby spinach leaves
2 1/4 cups (550 mL) water
1 package Knorr® Sidekicks® Harvest Chicken Rice & Vermicelli Side Dish
1/2 cup (125 mL) frozen green peas
2 Tbsp. (30 mL) lemon juice
1/4 cup (50 mL) crumbled reduced fat feta cheese, (optional)

Heat 1 tablespoon (15 mL) olive oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and keep warm. Add remaining 1 tablespoon (15 mL) olive oil to same skillet and cook onion, red pepper and oregano over medium heat, stirring occasionally, until vegetables are tender, about 4 minutes. Stir in garlic and cook 1 minute. Add spinach; toss to coat. Cover and cook,until spinach is partially wilted, stirring occasionally, about 2 minutes.
Stir in water, Knorr Sidekicks® Harvest Chicken Rice and peas. Bring to a boil. Reduce heat to low and cook covered until rice is tender, about 10 minutes. Stir in chicken and lemon juice. Sprinkle with cheese.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	370.0
Calcium (g)	10.0 %
Carbohydrates (g)	35.0 g
Fat (g)	12.0 g
Fiber (g)	4.0 g
Iron (g)	20.0 %
Protein (g)	32.0 g
Saturated Fat (g)	3.0 g
Sodium (g)	590.0 mg
Sugar (g)	3.0 g
Trans Fat (g)	0.0 g

One more reason to love this dish: each serving provides 2 ½ servings of veggies!
Each serving of this dish is an excellent source of vitamin C and a good source of fibre and iron. *See Nutrition Information for sodium content.