3 Step Greek Chicken and Rice Skillet

  • 1/3 cup Kraft Special Collection Greek Vinaigrette Dressing
  • 1 lb. boneless skinless chicken thighs, cut into chunks
  • Ad
  • 2 tsp. dried oregano leaves
  • 4 cup cut-up fresh vegetables from the salad bar, such as broccoli, green pepper and carrots
  • 1 can reduced sodium chicken broth
  • 2 cups Minute brown rice, uncooked
  • 1 lemon


Heat dressing in large deep nonstick skillet on medium heat. Add chicken, sprinkle with oregano. Cook 5 minutes, stirring once. Add vegetables and broth; simmer 5 minutes. Stir in rice; cover. Simmer 5 minutes. Turn off heat. Let stand, covered, 5 minutes or until liquid is absorbed. Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture if desired.

By Robin from Washington, IA


November 17, 20050 found this helpful

That recipe looks delicious, and quick and easy to prepare...many thanks for posting it! Anne

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