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
Ingredients
- 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
Reviews
I changed the recipe up a bit after reading the reviews and marinated the chicken in olive oil, lemon and greek spice. I added spinach and feta cheese, a squeeze of fresh lemon, used fresh garlic and jarred sliced kalamata olives instead of canned ones. The flavor was fantastic. This will become a regular in our house!
I added oregano for more flavor. Very good recipe!
After served, I added a spoonful of greek yogurt and pistachios. Served with basmati rice
In spite of all the ingredients this was a trifle bland. I'd add a few garlic cloves, salt and pepper to the skillet instead of sprinkling on the chicken. As in another review a sprinkle of lemon juice might help too. Otherwise it was quick, easy and okay.
I've never been a real fan of artichokes, but this recipe helped me enjoy them. I like this recipe because it makes a hearty meal in a very short time (even if you cooked your own rice, it would still be done by the time the meal is ready.) A little added lemon juice makes the flavor pop!
The flavors did not come together for me. It was more like a Greek stir fry, but with no cohesive sauce. I added garlic and lemon juice which helped, and the a little corn starch to thicken the liquid in the pan.
I love this dish! I now make it about once a month. When I'm unable to find roasted sweet peppers, I add the fresh equivalent and it seems to work well.
good flavors in here.
My husband really liked this recipe. Nice flavor and very easy to prepare. I added some asparagus and mushrooms that I wanted to use up. It made enough for two meals.
The flavors did not come together until the next day. This was very bland and the olives were the mail flavor enhancers. I added extra olives...doubled the amount. I will also cook the rice--I had no instant so used long cooking rice--with chicken broth next time. I will also add some lemon zest during cooking and a couple squirts of lemon juice at serving time to brighten-up dish. Otherwise, a very nice and easy change for dinner. Expensive, but if you do it right, you can use pretty much everything several times.