Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Feta cheese, sun-dried tomatoes, dried oregano, and fresh lemon slices lend Mediterranean flair to this full-flavored dish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 teaspoon oregano and 1/4 teaspoon pepper, adding salt if desired. Sprinkle evenly over top of chicken.

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  • Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add chicken to pan, seasoned-side down. Cover and cook until browned, about 6 minutes. Turn chicken over, and top each breast with 2 lemon slices. Cover and cook 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 1 tablespoon oil in skillet over medium-high heat. Add sun-dried tomatoes and garlic; cook 1 minute, stirring constantly. Add rice, chicken stock, remaining 1/2 teaspoon oregano, and remaining 1/4 teaspoon pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

Nutrients Per Serving:

Calories 418.58
Fat 16.65
Saturated Fat 2.28
Mono Fat 7.49
Poly Fat 3.06
Protein 43.06
Carbohydrates 21.53
Dietary Fiber 1.77
Soluable Fiber 0
Insoluable Fiber 0
Total Sugars 1.55
Added Sugar 0
VItamin A 2902.2
Vitamin C 40.71
Vitamin B1 0.37
Vitamin B2 0.35
Vitamin B3 18.52
Vitamin B3 - Niacin 26.68
Vitamin B6 1.46
Vitamin B12 0.36
Vitamin D - IU 1.7
Folate 136.5
Vitamin K 212.5
Calcium 96.06
Iron 3.48
Magnesium 98.94
Sodium 561.28
Potassium 840.17
Selenium 39.66
Manganese 0.9

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