Greek Ground Chicken and Rice Skillet

About This Recipe

Greek seasoned ground chicken and rice with roasted red onion, cherry tomatoes, bell pepper, zucchini, and feta cheese.

Ingredients

• 1 Tbsp 16g Olive Oil
• 1 lb Ground Chicken (97/3)
• 1 Tbsp Cavender's Greek Seasoning
• 1 packet Right Rice*
• 1 1/2 C Water
• 1 medium (200g Red Onion, chopped)
• 1 150g Bell Pepper, chopped
• 1 large (200g Zucchini, cut into small cubes)
• 8 oz Cherry Tomatoes
• 1 small handful Fresh Mint Leaves (minced)
• 1 small handful Fresh Dill (minced)
• 6 oz Crumbled Feta
• Juice and Zest of 1 Lemon

Instructions

1. Preheat oven to 425ºF and heat the olive oil in an oven-safe skillet over medium-high heat.
2. Add the chicken and brown both sides before fully mincing and fully cooking.
3. Add the Greek seasoning and water. Bring to a boil and add the Right Rice. Turn off the heat and cover for at least 10 minutes while the rice absorbs the water. There shouldn't be any water remaining.
4. Mix the remaining ingredients in a large bowl before adding to the skillet with the chicken and rice. Put the skillet in the oven, uncovered, for 15-20 minutes until the tomatoes begin to wrinkle and the veggies begin to slightly brown.
5. Serve with pita bread or chips, fresh parsley, lemon wedges, feta, Kalamata olives, if desired.