Greek Ground Chicken and Rice Skillet
Greek seasoned ground chicken and rice with roasted red onion, cherry tomatoes, bell pepper, zucchini, and feta cheese.
Servings: 8 Servings
Calories: 280kcal
Ingredients
- 1 Tbsp 16g Olive Oil
- 1 lb Ground Chicken 97/3
- 1 Tbsp Cavender's Greek Seasoning
- 1 packet Right Rice*
- 1 1/2 C Water
- 1 medium 200g Red Onion, chopped
- 1 150g Bell Pepper, chopped
- 1 large 200g Zucchini, cut into small cubes
- 8 oz Cherry Tomatoes
- 1 small handful Fresh Mint Leaves minced
- 1 small handful Fresh Dill minced
- 6 oz Crumbled Feta
- Juice and Zest of 1 Lemon
Instructions
- Preheat oven to 425ºF and heat the olive oil in an oven-safe skillet over medium-high heat.
- Add the chicken and brown both sides before fully mincing and fully cooking.
- Add the Greek seasoning and water. Bring to a boil and add the Right Rice. Turn off the heat and cover for at least 10 minutes while the rice absorbs the water. There shouldn't be any water remaining.
- Mix the remaining ingredients in a large bowl before adding to the skillet with the chicken and rice. Put the skillet in the oven, uncovered, for 15-20 minutes until the tomatoes begin to wrinkle and the veggies begin to slightly brown.
- Serve with pita bread or chips, fresh parsley, lemon wedges, feta, Kalamata olives, if desired.
Notes
*You can use Banza chickpea rice, Trader Joe's Risoni, or your choice of quick cooking (like instant) rice. Or you can skip the water and stir cooked rice or cauliflower rice straight in with the ground chicken and Greek seasoning before mixing with the remaining ingredients.
Each 8 oz serving of ground chicken and rice has 5 WW SmartPoints (blue).
Nutrition
Serving: 8oz | Calories: 280kcal | Carbohydrates: 22g | Protein: 28g | Fat: 11g | Fiber: 4g