Serve this Greek chicken with rice, crisp tender veggies & black olives. Greek Chicken and Rice Dinner is the next best thing to dinner on a Greek island.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
4 cups cut-up assorted fresh vegetables, such as red onions, red peppers, broccoli and carrots
4 boneless skinless chicken breasts (1-1/4 lb.)
1 can (2.25 oz.) pitted black olives, drained
4 cups hot cooked long-grain white rice
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Let's Make It
Heat 1/4 cup of the dressing in large skillet on medium heat. Add vegetables; cook and stir 15 min. or until vegetables are crisp-tender. Remove vegetables from skillet; cover to keep warm.
Add remaining 1/4 cup dressing to skillet. Add chicken; cook 7 min. on each side or until chicken is cooked through. Return vegetables to skillet. Add olives; stir gently until well blended.
Serve chicken and vegetables over rice.
Make it Easy
Substitute 4 cups frozen vegetables, thawed and drained, for the fresh vegetables. Cook and stir in dressing for 5 min. or until heated through. Remove from skillet and continue as directed.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* 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.