Shelly's Recipe

GREEK CHICKEN AND RICE SKILLET - Easy

Category: Casseroles - Chicken and Turkey

1/3 cup Greek Vinaigrette Dressing
1 lb boneless skinless chicken thighs, cut into chunks
2 tsp dried oregano leaves
4 cups cut-up fresh vegetables from the salad bar, such as broccoli, green peppers and carrots
1 (14.5 oz) can reduced-sodium chicken broth
2 cups instant brown rice, uncooked
1 lemon

Heat dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 minutes, stirring once. Add vegetables and broth; simmer 5 minutes. Stir in rice; cover. Simmer 5 minutes. Turn off heat. Let stand, covered, 5 minutes or until liquid is absorbed. Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.
Serves 4