Greek Chicken And Spinach Rice Casserole Recipes

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GREEK CHICKEN AND SPINACH RICE CASSEROLE



Greek Chicken and Spinach Rice Casserole image

Make and share this Greek Chicken and Spinach Rice Casserole recipe from Food.com.

Provided by carolinafan

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

nonstick cooking spray
1 cup finely chopped yellow onion
1 cup water
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup uncooked quick-cooking brown rice
1/4 teaspoon salt
1/8 teaspoon ground red pepper
12 ounces chicken tenders
2 teaspoons all purpose Greek seasoning
1/2 teaspoon salt-free lemon pepper
1 tablespoon extra virgin olive oil
1 medium lemon, cut into wedges

Steps:

  • Preheat oven to 350.
  • Spray an ovenproof 10-inch skillet with cooking spray and place over medium heat.
  • Add onion, and coat onion with cooking spray. Cook and stir 4 minutes or until translucent. Add water, spinach, rice, salt and ground red pepper. Stir until well blended.
  • Remove from heat; sprinkle with salt and place chicken tenders on top in a single layer, sprinkle with Greek seasoning and lemon pepper seasoning.
  • Cover with foil and bake 25 minutes or until chicken is no longer pink in center and rice is tender.
  • Remove foil and evenly drizzle with oil all over.
  • Serve with lemon wedges.

Nutrition Facts : Calories 169.3, Fat 5.1, SaturatedFat 1, Cholesterol 49.3, Sodium 256.5, Carbohydrate 10.4, Fiber 4.3, Sugar 2.4, Protein 23.2

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

SPINACH RICE CASSEROLE WITH CHICKEN



Spinach Rice Casserole With Chicken image

Make and share this Spinach Rice Casserole With Chicken recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 12

3 large eggs
2/3 cup whole milk
1/2 cup finely chopped yellow onion
2 tablespoons butter, melted
2 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
2 cups chopped cooked chicken breasts
3 cups shredded cheddar cheese, divided
1 cup long-grain white rice (3 c. cooked) or 1 cup brown rice, cooked according to package directions (3 c. cooked)

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk the eggs until blended.
  • Add the milk, onions, butter, parsley, thyme, salt, and Worcestershire sauce and mix well.
  • Stir in the spinach, chicken, 2 cups cheese and the rice.
  • Turn the mixture into a lightly sprayed or oiled 3-quart casserole or baking dish.
  • Bake, uncovered, until bubbly, about 45 minutes.
  • Sprinkle the remaining 1 cup cheese over the top and bake, uncovered, until the cheese melts, about 5 minutes longer.

Nutrition Facts : Calories 552.5, Fat 30.2, SaturatedFat 16.8, Cholesterol 204.4, Sodium 927.8, Carbohydrate 32.4, Fiber 3.5, Sugar 3, Protein 37.9

GREEK SPINACH RICE (SPANAKORIZO)



Greek Spinach Rice (Spanakorizo) image

With tons of fresh herb flavor, this Greek spinach rice is a simple dish with complex flavors. Serve as a side dish with grilled chicken, lamb, or stew, or by itself as a vegetarian main course. The fresh squeeze of lemon juice and feta crumble are critical to the taste - don't leave them out!

Provided by Chef John

Categories     Rice Side Dishes

Time 55m

Yield 6

Number Of Ingredients 16

¼ cup olive oil
1 ½ cups medium-grain white rice
2 teaspoons large-grain kosher salt
¼ teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
1 bunch green onions, thinly sliced
½ cup packed finely chopped fresh dill
½ cup packed finely chopped fresh mint leaves
1 pound frozen chopped spinach, thawed and squeezed dry
2 ¾ cups cold water, or more as needed
kosher salt to taste
3 medium lemons, cut in half
¾ cup crumbled feta cheese
2 tablespoons pickled red onions, or to taste
1 pinch hot chili flakes, or to taste
1 drizzle olive oil

Steps:

  • Heat oil in a saucepan over medium-high heat. Add rice and stir until every grain is coated in oil and you hear it start to sizzle. Stir in 2 teaspoons salt, pepper, cayenne, and green onions and cook for about 1 minute.
  • Add dill, mint, spinach, and 2 3/4 cups water. Mix until thoroughly combined and bring to a simmer.
  • Cover, reduce heat to medium-low, and cook until rice is tender, about 25 minutes. If rice is not quite ready at 25 minutes, add a splash of water, cover, and continue to cook until it is ready.
  • Uncover and stir well. Cover again and let sit for 5 minutes. Taste and adjust salt if necessary.
  • Divide rice mixture evenly into six bowls. Squeeze ½ lemon over each serving, then top with feta cheese, pickled onions, chili flakes, and a drizzle of olive oil.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 51.1 g, Cholesterol 16.7 mg, Fat 14.8 g, Fiber 6.3 g, Protein 10.1 g, SaturatedFat 4.3 g, Sodium 917.6 mg

GREEK CHICKEN & RICE



Greek Chicken & Rice image

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. -Savannah Lay, Baker City, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 teaspoons olive oil
1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
1 jar (12 ounces) roasted sweet red peppers, drained and chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
1/3 cup Greek olives, sliced
1 package (8.8 ounces) ready-to-serve brown rice
1 tablespoon minced fresh parsley

Steps:

  • Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes., Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.

Nutrition Facts : Calories 436 calories, Fat 21g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1008mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 26g protein.

CHICKEN FLORENTINE RICE CASSEROLE



Chicken Florentine Rice Casserole image

An excellent and easy casserole that I actually made up with what I had one night when I was broke. I even surprised myself!

Provided by CHRIS523

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h30m

Yield 8

Number Of Ingredients 17

3 cups water
4 cubes chicken bouillon
2 cups instant brown rice
2 tablespoons cornstarch
¼ cup olive oil
4 boneless, skinless chicken breast halves
1 teaspoon dried thyme
1 teaspoon dried sage
2 teaspoons dried basil
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 medium onion, chopped
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 cups cottage cheese
salt and pepper to taste
½ cup Parmesan cheese
¼ cup margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water.
  • Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube.
  • Stir onion into the skillet, and cook 5 minutes, or until browned and tender.
  • In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese.
  • Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned.

Nutrition Facts : Calories 369.5 calories, Carbohydrate 25.3 g, Cholesterol 47.4 mg, Fat 18.1 g, Fiber 3.5 g, Protein 27.8 g, SaturatedFat 4.6 g, Sodium 1040.7 mg, Sugar 1.3 g

RICE SPINACH CASSEROLE



Rice Spinach Casserole image

"This nicely seasoned casserole combines popular rice and the goodness of fresh spinach," says Mathilda Navias of Tiffin, Ohio. "Topped with Parmesan cheese, it's a savory side dish with any meat."

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

1 cup chopped onion
1 teaspoon olive oil
1-1/2 cups uncooked long grain rice
2 cups chicken or vegetable broth
2 cups water
1 package (10 ounces) fresh spinach, torn
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, saute onion in oil until tender. Add rice; cook and stir for 2 minutes. Add broth and water; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in the spinach, salt and pepper; cook until spinach is wilted., Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with Parmesan cheese. Cover and bake at 375° for 20-25 minutes or until rice is tender.

Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 386mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges

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