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3 Step Greek Chicken and Rice Skillet

Category Poultry
  • 1/3 cup Kraft Special Collection Greek Vinaigrette Dressing
  • 1 lb. boneless skinless chicken thighs, cut into chunks
  • 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

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By guest (Guest Post)
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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