Greek Chicken and Spinach Rice Casserole
Nonstick cooking spray
1 cup finely chopped yellow onion
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup uncooked quick-cooking brown rice
1 cup water
¼ teaspoon salt
1/8 teaspoon ground red pepper
¾ pound chicken tenders
2 teaspoons dried Greek seasoning (oregano, rosemary and sage mixture)
½ teaspoon salt-free lemon-pepper seasoning
1 tablespoon olive oil
1 medium lemon, quartered
- Preheat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray; place over medium heat. Add onion; cook and stir 4 minutes or until translucent. Add spinach, rice, water, salt and red pepper. Stir until well blended.
- Remove skillet from heat; place chicken tenders on top of mixture in skillet in single layer. Sprinkle with Greek seasoning and lemon-pepper seasoning. Cover with foil. Bake 25 minutes or until chicken is no longer pink in center.
- Remove foil. Drizzle oil evenly over top. Serve with lemon wedges.