Imported from Instagram

Greek Lemon Chicken & Rice Bake

Name: Greek Lemon Chicken & Rice Bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 lb boneless, skinless chicken breast (cut into bite-sized pieces); 1.5 cup jasmine rice (uncooked; the video transcript says it was washed); 2 cup chicken broth (warm); 1 red onion (medium, diced); 1 cup cherry tomatoes (halved); 3 cup baby spinach; 4 cloves garlic (minced); 1 lemon (zested and juiced; use the juice in two portions, half with the broth and half to finish. The transcript suggests using a new lemon for the finishing juice, but the written ingredient list specifies one lemon.); 6 oz reduced-fat feta cheese (crumbled); 1 tbsp olive oil; 2 tbsp fresh parsley (chopped); 2 tsp dried oregano (seasoning blend); 1 tsp garlic powder (seasoning blend); 1 tsp onion powder (seasoning blend); 1 tsp dried dill (seasoning blend); 1 tsp salt (seasoning blend); 0.5 tsp black pepper (seasoning blend)

Recipe by Adam Wolfe | Fitness @adamwolfefitness · Instagram

Imported by Brittani on SeeMeCook

A one-pan bake of seasoned chicken and jasmine rice with lemon, tomatoes, spinach, and reduced-fat feta. It is finished with fresh parsley and lemon juice for a bright, savory meal-prep dish.

6 servings65 minGreek

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

2 lb boneless, skinless chicken breast (cut into bite-sized pieces)
1.5 cup jasmine rice (uncooked; the video transcript says it was washed)
2 cup chicken broth (warm)
1 red onion (medium, diced)
1 cup cherry tomatoes (halved)
3 cup baby spinach
4 cloves garlic (minced)
1 lemon (zested and juiced; use the juice in two portions, half with the broth and half to finish. The transcript suggests using a new lemon for the finishing juice, but the written ingredient list specifies one lemon.)
6 oz reduced-fat feta cheese (crumbled)
1 tbsp olive oil
2 tbsp fresh parsley (chopped)
2 tsp dried oregano (seasoning blend)
1 tsp garlic powder (seasoning blend)
1 tsp onion powder (seasoning blend)
1 tsp dried dill (seasoning blend)
1 tsp salt (seasoning blend)
0.5 tsp black pepper (seasoning blend)

Steps

1
Preheat the oven to 400°F (200°C).
2
Add the uncooked jasmine rice to a 9×13-inch baking dish. The video transcript says the rice was washed before it was added.
3
Add the bite-sized chicken, diced red onion, halved cherry tomatoes, minced garlic, lemon zest, olive oil, and all of the seasoning blend to the dish.
4
Pour in the warm chicken broth and the juice of half the lemon. Mix everything thoroughly, spread it into an even layer, and make sure the rice is mostly submerged in the liquid.
5
Cover the dish tightly with foil and bake at 400°F for 45–50 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
6
Remove the foil. Add the baby spinach and stir it into the hot rice mixture so the residual heat wilts it.
7
Top with the crumbled feta. Finish with the chopped parsley and the juice from the remaining half of the lemon.
8
Divide into 6 servings and serve.

Notes

The written ingredient list specifies 6 oz feta, while the transcript briefly mentions considering about 3 oz before using the whole 6 oz container. The written directions specify the juice of the remaining half of the lemon; the transcript suggests switching to a new lemon after noticing seeds. Nutrition figures are approximate ingredient-level estimates; the source advertises 402 calories, 40 g protein, 9 g fat, and 39 g carbs per serving.