Greek Chicken & Spinach Rice Cassarole
Casey Strasen
ingredients
- 1 cup finely chopped yellow onion
- 1 package (10 oz) frozen chopped spinach, thawed & squeezed dry
- 1 cup uncooked quick-cooking brown rice
- 1 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper
- 3/4 pound chicken tenders
- 2 teaspoons Greek seasoning
- 1/2 teaspoon salt-free lemon-pepper seasoning
- 1 Tablespoon olive oil
- 1 medium lemon, quartered
directions
- 1
1. Preheat oven to 350. Spray large ovenproof skillet with cooking spray; place over medium heat. Add onion; cook & stir 4 mins or until translucent. Add spinach, rice, water, salt & red pepper. Stir until well blended.
- 2
2. Remove skillet from heat; add chicken tenders in single layer on top of mixture in skillet. Sprinkle with seasonings. Cover with foil. Bake 25 minutes or until chicken is no longer pink in center.
- 3
3. Remove foil. Drizzle oil evenly over top. Serve with lemon wedges.
Source: Casey
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