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Greek Lemon Chicken with Rice

Greek Lemon Chicken with Rice

Flavourfully Wholesome
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  • 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)



Amount per serving

Total Fat12 g
Saturated Fat3 g
Trans Fat0 g
Cholesterol80 mg
Sodium590 mg
Total Carbs35 g
Dietary Fiber4 g
Sugars3 g
Protein32 g
Vitamin A30 %
Vitamin C60 %
Calcium10 %
Iron20 %

Let's Get Cooking

  • 1 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.
  • 2 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.
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.