Wednesday, April 22, 2015

Recipe love!

Wanted to share this recipe I tried out, thanks to my daughter finding it in a cookbook I bought at a yard sale.  Super easy, and really yummy!

Greek Chicken and Spinach Casserole (Our dish right before we popped it in the oven)

Nonstick cooking spray
1 cup finely chopped onion
1 cup water
6 oz (or more) raw baby spinach
1 cup quick cooking whole grain brown rice
1/8 tsp red pepper flakes
12 oz chicken tenders
2 tsp Greek seasoning (oregano, rosemary, and sage)
1 tsp Lemon Pepper Seasoning
1 tbl olive oil
1 medium lemon, quartered
salt and pepper to taste

Preheat oven to 350 degrees.  Spray skillet with cooking spray; place over medium heat.  Add onion; cook and stir for about 5 minutes.  Add spinach and red pepper flakes.  Cover and cook for 2-3 minutes.  Add water and rice.  Stir until blended.

Remove from heat.  Place rice mixture in an oven safe casserole dish (I used my Pampered Chef covered baker.) Place chicken tenders on the top of the rice mixture.  Sprinkle lemon pepper, salt, pepper, and Greek seasoning over the top of everything.  Cover with foil (or lid) and bake for 25 minutes or until chicken is no longer pink.

Remove foil, drizzle olive oil over the casserole.  Serve with lemon wedges*.  (The lemon juice really gave the dish a fresh taste!)

*I added half of the lemon to the casserole while it baked, and saved the other half to serve with the cooked meal.

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