Ingredients
1tspdried oregano,divided
½tspblack pepper,divided
1pinchsalt,to taste
6ozchicken breast,(4 pieces), halves, skinless boneless
2tbspolive oil,divided
1small lemon,cut into 8 slices
8ozsun-dried tomatoes,(¼ jar), chopped, drained, oil packed
2large garlic cloves,minced
8.8ozUncle Ben’s® Ready Rice® Roasted Chicken Flavored Rice,(1 pouch)
⅓cupchicken stock,unsalted
6ozfresh baby spinach,(1 package)
1ozfeta cheese,crumbled
2tbsppine nuts,toasted
Preparation
Combine ½ teaspoon of oregano and ¼ teaspoon of pepper, adding salt, if desired. Sprinkle evenly over top of chicken.
Heat 1 tablespoon of oil in a 10-inch skillet over medium-high heat. Add the chicken to the pan, seasoned-side down.
Cover and cook for about 6 minutes until browned. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook for 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.
Heat remaining oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic, then cook for 1 minute, stirring constantly.
Add the rice, chicken stock, remaining oregano, and remaining pepper to skillet. Gradually add spinach, stirring gently until the spinach wilts.
Nestle the chicken breasts back in the skillet. Sprinkle with cheese and pine nuts.
Serve and enjoy.
