Ingredients
- 1 teaspoon dried oregano, divided
- ½ teaspoon black pepper, divided
- 1 pinch Salt to taste
- 4 (6 ounce) skinless, boneless chicken breast halves
- 2 tablespoons olive oil, divided
- 1 small lemon, cut into 8 slices
- ¼ (8 ounce) jar chopped, drained oil-packed sun-dried tomatoes
- 2 large garlic cloves, minced
- 1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Roasted Chicken Flavored Rice
- 1 (6 ounce) package fresh baby spinach
- 1 ounce feta cheese, crumbled (Optional)
- 2 tablespoons toasted pine nuts
What Makes This Recipe Special
Helpful Chef Tips
- Let the chicken brown well before adding other ingredients to develop a rich taste.
- Don’t overcrowd the pan; cook in batches if needed to ensure even cooking.
Step 1
Mix together the oregano, pepper, and a pinch of salt if you like. Sprinkle this seasoning evenly over the chicken. Heat a tablespoon of oil in a 10-inch skillet over medium-high heat. Place the chicken in the pan, seasoned side down, cover it, and let it brown for about 6 minutes. Flip the chicken, lay two lemon slices on each piece, cover again, and cook for another 6 minutes or until the chicken is cooked through (165°F in the thickest part). Take the chicken out and set it aside on a plate, loosely covered to keep warm.
Step 2
Add the remaining tablespoon of oil to the skillet and heat it over medium-high. Toss in the sun-dried tomatoes and garlic, stirring constantly for about a minute until fragrant. Stir in the rice, chicken stock, the rest of the oregano, and pepper. Slowly mix in the spinach, gently stirring until it wilts. Nestle the chicken back into the skillet, then sprinkle everything with cheese and pine nuts before serving.
