prep time
10 min
10 min
cook time
10 min
10 min
servings
4
4
WHAT YOU'LL NEED
 |
||
| Minute Rice® Instant Whole Grain Brown Rice | ||
| 1 cup (250 mL) | ||
| 1 lb (500 g) |
boneless, skinless chicken breasts, cut into strips |
|
| 1 |
zucchini, sliced |
|
| 1 |
red onion, sliced |
|
| 1 tbsp (15 mL) |
olive oil |
|
| 2 |
cloves garlic, minced |
|
| 1/2 tsp (2 mL) |
dried oregano |
|
| 1/4 cup (60 mL) |
sliced, pitted black olives |
|
| 2 tbsp (30 mL) |
lemon juice |
|
| 1 cup (250 mL) |
chicken broth |
|
| 1 tsp (5 mL) |
butter |
|
| Pinch |
salt |
|
| 2 tbsp (30 mL) |
chopped fresh parsley |
|
| 3 tbsp (45 mL) |
crumbled feta cheese |
|
| 1 tbsp (15 mL) |
finely grated zest |
|
| 1/4 cup (60 mL) |
chopped olives |
|
INSTRUCTIONS
|
Step 1: Heat oil in large nonstick skillet set over medium-high heat; cook chicken, garlic and oregano, stirring occasionally, for about 3 minutes or until browned. |
|
Step 2: Add zucchini, red onion and sliced olives; cook for about 3 minutes or until chicken is cooked through. Stir in lemon juice. |
|
Step 3: Meanwhile, in saucepan, bring broth, butter and salt to boil; stir in rice and return to boil. Reduce heat to low; cover and simmer for 5 minutes. Remove from heat and stir. Cover and let stand for about 5 minutes or until water is absorbed. Fluff with fork. Stir in parsley, feta, lemon zest and chopped olives. |
|
Step 4: On serving platter, arrange chicken and vegetable mixture alongside rice. |
| Nutrition Facts | ||
| Per serving (1/4th recipe) | ||
| Calories |
290 |
|
| Fat |
10 g |
|
| Saturated Fat |
2 g |
|
| Trans Fat |
0 g |
|
| Cholesterol |
80 mg |
|
| Sodium |
370 mg |
|
| Carbohydrate |
18 g |
|
| Fibre |
2 g |
|
| Sugars |
4 g |
|
| Protein |
31 g |
|
Tips:
- Serve with tzatziki sauce on the side for a zesty flavour boost.
- Substitute mint for parsley if desired.
- Substitute sliced pork tenderloin for chicken if desired.
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