Easy Mediterranean Chicken & Rice Skillet - Healthy One-Pan Meal

Mediterranean Chicken and Rice Skillet

YIELD Makes 4 servings (8 cups)

INGREDIENTS

2 tablespoons olive oil 1 pound boneless skinless chicken breasts, thinly sliced 1 cup green onions, sliced 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 2 to 3 cloves garlic, minced 1 teaspoon dried oregano 1 can (about 14 ounces) diced tomatoes with green chiles 1 can (about 14 ounces) chicken broth 1/4 teaspoon black pepper 1 cup long grain white rice 1/2 cup olives 1/2 cup grated Parmesan cheese 1/3 cup frozen peas, thawed 2 tablespoons chopped fresh basil or 2 teaspoons dried basil 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes

PREPARATION:

1. Heat oil in large skillet over medium-high heat. Add chicken; cook until no longer pink. Add green onions, bell peppers, garlic and oregano; stir to coat.
2. Add tomatoes, chicken broth and black pepper; bring to a boil. Stir in rice. Cover; reduce heat and cook 20 minutes or until most of liquid is absorbed. Stir in olives, cheese, peas, basil and parsley.

This recipe appears in: Chicken