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| | Mediterranean Chicken & Rice
4 boneless skinless chicken breasts
2 cups of instant brown rice
1 tablespoon of olive oil
1 teaspoon of minced garlic
one 15 ounce can of diced tomatoes, undrained
1 1/2 cups of water
1/2 teaspoon of dried oregano leaves
16 pitted Kalamata olives
2 ounces of feta cheese, crumbled
In a large nonstick skillet, heat olive oil and garlic; add chicken. Cook over medium heat 4 to 6 minutes or until chicken is browned. Stir in tomatoes, water and oregano; cover. Reduce heat to low; simmer for 10 minutes. Stir in the rice; cover. Cook for 10 minutes or until the rice is cooked and internal juices of the chicken run clear. Stir in olives and sprinkle with cheese. Makes 4 servings
Great with a green salad tosses with Italian vinaigrette! |
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