Meet your new favorite meal prep or easy weeknight dinner, Greek Chicken and Rice Skillet. This dish has it all; it's packed with veggies, protein, and whole grains, too. Ground chicken is cooked with a flavorful Greek-inspired spice combination, and then combined with delicious sautéed zucchini, red onion, cherry tomatoes, hearty brown rice, and fresh herbs. Topped with Kalamata olives and feta, this dish is delicious on its own, but even better when paired with pita bread for dipping.
Course dinner, lunch, Main Course
Keyword greek skillet, ground chicken
Prep Time 5minutes
Cook Time 25minutes
large frying pan
3cupszucchinichopped, about 2 small zucchini
2cupsred onionchopped, about 1 large red onion
olive oil spray
1lbfat free ground chicken breast
2cupscherry tomatoeshalved, 1 pint
2cupscooked brown rice
1 ozKalamata olives
Combine all of the spices together to form the spice mixture.
Chop the zucchini and red onion.
Preheat a large skillet over medium high heat.
Spray olive oil spray, and then add the chopped zucchini and onion.
Season with 2 teaspoons of the spice blend.
Cook the vegetables over medium high heat for 10 minutes, tossing frequently.
Remove the vegetables from the pan and place them in a bowl to the side.
In the same skillet, add more olive oil spray and the ground chicken.
Add 3 teaspoons of the spice mixture to the chicken meat, and break the meat apart with a wooden spoon.
Cook the chicken until it is no longer pink, then add the reserved cooked vegetables back to the pan.
Add the halved cherry tomatoes to the pan.
Cook this mixture for another 5-10 minutes or until the tomatoes break down and add moisture to the mixture.
Stir in the cooked brown rice.
Stir in the chopped herbs.
Top with the Kalamata olives and the feta.
Taste for seasoning, add the remaining seasoning mix if desired. Otherwise, save the reserved seasoning mix for another recipe.