Greek Chicken Spinach Rice Casserole
Casseroles are great during the winter months, but what about summer? As the weather warms up, we turn to this lighter and healthier casserole for a comforting one-dish meal.
The bright, fresh flavors of Lemon Pepper and Greek Seasoning deliver the essence of summer to your plate. Crowd-pleasing chicken and rice make this the perfect meal to bring to a picnic or outdoor party and breaks away from macaroni salads that are sure to be found at every table. We used a quick-cooking brown rice for this dish, but if you have standard long-grain white rice you can use that as well. Do not use quick-cooking white rice, since that will easily overcook and turn to mush.
Prep Time:
min.
Cooking Time:
min.
Servings:
Cooking Method:
Categories:
Recipe Category
Chicken
Cuisine:
Recipe Cuisine
Mediterranean
Ingredients:
- Non-stick cooking spray
- 1 cup finely chopped onion
- 1 10-ounce. package frozen chopped spinach, thawed and squeezed dry
- 1 cup uncooked quick-cooking brown rice
- 1 cup water
- 1/4 teaspoon Kosher Salt
- 1/8 teaspoon ground Crushed Red Pepper Flakes or more, depending on taste
- 1 pound boneless, skinless chicken breast, sliced into tenders
- 2 teaspoons Greek Seasoning
- 2 teaspoons Lemon Pepper
- 1 Tablespoon olive oil
- 1 medium quartered lemon, cut in wedges
Instructions:
- Preheat oven to 350°F.
- Spray 10-inch ovenproof skillet with cooking spray.
- Place on the stove over medium heat.
- Add onion to skillet.
- Cook while stirring for 4 minutes, or until translucent.
- Add spinach, rice, water, Kosher Salt, and Crushed Red Pepper Flakes. Stir until well blended.
- Toss chicken with Greek Seasoning and Lemon Pepper Seasoning.
- Remove skillet from heat. Place chicken on top of mixture in skillet in a single layer. Cover with foil.
- Bake 25 minutes or until juice from chicken is no longer pink.
- Remove foil and drizzle oil evenly over top.
- Serve with lemon wedges.
