Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts cut in ¼ inch cubes
- ½ cup diced onion
- 1 tablespoon minced garlic
- 1 cup chopped spinach
- 1 cup diced red bell peppers
- 1 cup halved cherry tomatoes
- ½ cup diced onion
- ¼ cup pitted kalamata olives
- 1 tablespoon minced garlic
- 2 ½ cups chicken stock
- 1 cup dry white jasmine rice
- ¼ cup red wine vinegar
- 1 teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ cup crumbled feta cheese
Instructions
- Heat a large sauté pan over medium high heat and add olive oil.
- Sauté the chicken in the pan for 9-10 minutes until the edges start to brown.
- Add spinach, peppers, cherry tomatoes, onion, kalamata olives, and garlic to the pan with the chicken; sauté for an additional 5 minutes.
- Stir in chicken stock, rice, red wine vinegar, oregano, pepper, and salt.
- Cover the pan and cook over medium heat for 10 minutes, stirring occasionally. (For faster cooking, warm the broth in the microwave before adding.)
- After 10 minutes, mix in ½ cup feta cheese.
- Serve in a bowl, topping with additional feta cheese, and enjoy!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
You can use any kind of olives based on your preference.
Feel free to add other vegetables like zucchini or mushrooms for variation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 6g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg