Categories: Meals

Ingredients

• 1 tsp dried oregano, divided
• 1/2 tsp black pepper, divided
• Salt to taste
• 4 chicken breast halves
• 2 tbsp. olive oil, divided
• 1 small lemon, cut into 8 slices
• 1/4 of 8-oz. jar chopped, drained oil-packed sun-dried tomatoes
• 2 large garlic cloves, minced
• 8.8 oz. pouch Uncle Ben's Ready Rice Whole Grain Brown Rice
• 1/3 cup chicken stock
• 6 oz. package fresh baby spinach
• 1 oz. feta cheese, crumbled
• 2 tbsp. toasted pine nuts

Directions

1. Combine 1/2 tsp oregano and 1/4 tsp pepper, adding salt. Sprinkle evenly over top of chicken.

2. Heat 1 tbsp. 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 cooked through. Place chicken on a plate; cover loosely to keep warm.

3. Heat remaining 1 tbsp. 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 tsp oregano and remaining 1/4 tsp pepper to skillet. Gradually add spinach, stirring gently until spinach wilts. Nestle chicken breasts back in skillet. Sprinkle with cheese and pine nuts.

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