Here's the next best thing to dinner on a Greek island: a tasty chicken and rice skillet served with crisp tender veggies and black olives.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
1 cup each chopped broccoli, carrots, red onions and red peppers
1/4 cup drained pitted black olives
4 small boneless skinless chicken breasts (1 lb./450 g)
2-2/3 cups hot cooked long-grain white rice
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How do I make it ?
Heat 1/4 cup dressing in large skillet on medium heat. Add vegetables and olives; cook 15 min. or until vegetables are crisp-tender, stirring frequently. Remove vegetable mixture from skillet; cover to keep warm.
Add remaining dressing to skillet; heat 1 min. Add chicken; cook 6 to 7 min. on each side or until done (165ºF).
Serve rice topped with chicken and vegetable mixture.
Kraft Kitchen Tips!
Make it Easy
Substitute 4 cups frozen vegetables, thawed and drained, for the fresh vegetables. Cook vegetables and olives in hot dressing in large skillet 5 min. or until heated through, stirring frequently. Remove from skillet; cover to keep warm. Heat remaining dressing in skillet. Add chicken; continue as directed.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 490 mg
Carbohydrate 42 g
Fibre 4 g
Sugars 6 g
Protein 30 g
4 servings, 1/4 recipe (379 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.