GREEK CHICKEN & RICE
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
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.
GREEK RICE SALAD
Delicious. The avocado makes the dressing a little creamy, though feel free to leave it out if you wish. Best made the same day you are going to serve it.
Provided by Audrey Noland
Categories Salad Vegetable Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 15
Steps:
- Bring the brown rice and water to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes; remove from heat and allow to cool, fluffing occasionally with a fork.
- Toss the avocado and lemon juice together in a large bowl. Add the tomatoes, cucumber, onion, feta, olives, mint, olive oil, lemon zest, garlic, salt, and pepper to the bowl; lightly toss the mixture until evenly combined. Fold the cooled rice gently into the mixture. Serve immediately or chill up to 1 hour; the salad does not last well for more than a day as the tomato and cucumber begin to release their juices and the salad becomes watery.
Nutrition Facts : Calories 223.5 calories, Carbohydrate 24.6 g, Cholesterol 8.3 mg, Fat 12.7 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 2.9 g, Sodium 304.2 mg, Sugar 2.7 g
GREEK RICE CASSEROLE W/FETA AND ARTICHOKES
An untested recipe I found a while ago on the Puritan website. It sounds great, but nobody will eat artichokes with me so for now it's just a 'someday' recipe.
Provided by winkki
Categories One Dish Meal
Time 55m
Yield 6 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Heat oil in a large nonstick skillet.
- Add garlic and sauté for 2 minutes.
- Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
- Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
- In a medium bowl, toss artichoke quarters, rice and feta together.
- Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
- Cover and bake for 20 minutes.
- Uncover and bake an additional 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 204.1, Fat 4.3, SaturatedFat 2.1, Cholesterol 11.1, Sodium 267.1, Carbohydrate 36, Fiber 4.9, Sugar 3.3, Protein 6.1
RICE AND ARTICHOKE HEARTS BAKED
Interesting combination of brown rice and artichoke hearts. Recipe borrowed from The Cheshire Cat in Santa Barbara, CA.
Provided by Malriah
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together artichoke hearts, rice and cheese and pour into a greased baking dish.
- Whisk together eggs, milk and mustard and pour over rice mixture.
- Sprinkle the top with paprika, salt and pepper.
- (At this point, you could refrigerate over-night).
- Bake for 50 minutes in a 350 degree oven.
GREEK CHICKEN & ARTICHOKES
Because it's so easy and fast, this recipe was a perennial favorite with my friends during our college years. I've also added olives and onions to the mix to give it a little something extra. -Caitlin Chaney, Palm Harbor, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.
Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 704mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
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