CREAMY CHICKEN-TOMATO SKILLET

By porklion

Ingredients

• 1 1 1 tablespoon olive oil
• 1 1 1 pound skinless, boneless chicken thighs, cut into bite-size pieces
• 1/2 1/2 1/2 teaspoon kosher salt, divided
• 1/2 1/2 1/2 teaspoon black pepper, divided
• 1 1 1 cup grape tomatoes
• 1/2 1/2 1/2 cup sliced white onion
• 1 1 1 garlic clove, grated
• 1 1 1 teaspoon chopped fresh rosemary
• 1 1/2 1 1/2 1/2 cups unsalted chicken stock
• 2 2 2 tablespoons all-purpose flour
• 1 1 pkg. 1 (8.8-oz.) pkg. precooked microwavable whole-grain brown rice (such as Uncle Bens Ready Rice)
• 3 3 3 cups fresh baby spinach, chopped
• 1 1 1 teaspoon lemon zest
• 1 1 1 tablespoon fresh lemon juice
• 296 296
• 10g 10g
• 2g 2g
• 7g 7g
• 29g 29g
• 26g 26g
• 3g 3g
• 2g 2g
• 0g sugars 0g
• 413mg 413mg
• 5% 5% DV
• 4% 4% DV
• 296 296
• 10g 10g
• 2g 2g
• 7g 7g
• 29g 29g
• 26g 26g
• 3g 3g
• 2g 2g
• 0g sugars 0g
• 413mg 413mg
• 5% 5% DV
• 4% 4% DV

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from cookinglight.com

Preparation

Step 1

Ingredients

1 tablespoon olive oil

1 pound skinless, boneless chicken thighs, cut into bite-size pieces

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 cup grape tomatoes

1/2 cup sliced white onion

1 garlic clove, grated

1 teaspoon chopped fresh rosemary

1 1/2 cups unsalted chicken stock

2 tablespoons all-purpose flour

1 (8.8-oz.) pkg. precooked microwavable whole-grain brown rice (such as Uncle Bens Ready Rice)

3 cups fresh baby spinach, chopped

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

Nutritional Information

Calories 296

Fat 10g

Satfat 2g

Unsatfat 7g

Protein 29g

Carbohydrate 26g

Fiber 3g

Sugars 2g

Added sugars 0g

Sodium 413mg

Calcium 5% DV

Potassium 4% DV

Calories 296

Fat 10g

Satfat 2g

Unsatfat 7g

Protein 29g

Carbohydrate 26g

Fiber 3g

Sugars 2g

Added sugars 0g

Sodium 413mg

Calcium 5% DV

Potassium 4% DV

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes. Add tomatoes, onion, garlic, and rosemary. Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.

Step 2

Whisk together stock and flour in a bowl until combined. Add to chicken mixture; stir and scrape browned bits from bottom of skillet. Bring to a boil. Cook, stirring often, until sauce thickens, 3 to 4 minutes.

Step 3

Heat rice according to package directions. Place hot rice in a medium bowl; add spinach, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss to coat (hot rice will wilt the spinach). Divide rice mixture among 4 plates; top evenly with chicken mixture.

How to Make It

Step 1

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to skillet; cook, without stirring, until chicken begins to brown, about 4 minutes. Add tomatoes, onion, garlic, and rosemary. Cook, stirring occasionally, until onion is tender and tomatoes begin to soften, about 3 minutes.

Step 2

Whisk together stock and flour in a bowl until combined. Add to chicken mixture; stir and scrape browned bits from bottom of skillet. Bring to a boil. Cook, stirring often, until sauce thickens, 3 to 4 minutes.

Step 3

Heat rice according to package directions. Place hot rice in a medium bowl; add spinach, lemon zest, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Toss to coat (hot rice will wilt the spinach). Divide rice mixture among 4 plates; top evenly with chicken mixture.