Greek Chicken & Spinach Rice Casserole

By rossboys

Ingredients

• Nonstick cooking spray
• 1 cup finely chopped yellow onion
• 1 pkg (10oz) frozen chopped spinach, thawed and squeezed dry
• 1 cup uncooked quick-cooking brown rice
• 1 cup water
• 1/4 tsp salt
• 1/8 tsp ground red pepper
• 3/4 lb chicken tenders
• 2 tsp dried Greek seasoning (oregano, rosemary and sage mixture)
• 1/2 tsp salt-free lemon-pepper seasoning
• 1 Tbsp olive oil
• 1 med lemon, quartered

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°F. Spray 10-inch ovenproof skillet with cooking spray; place over medium heat. Add onion; cook and stir 4 minutes or until translucent. Add spinach, rice, water, salt and red pepper. Stir until well blended.

Remove skillet from heat; place chicken tenders on top of mixture in skillet in single layer. Sprinkle with Greek seasoning and lemon-pepper seasoning. Cover with foil. Bake 25 minutes or until chicken is no longer pink in center.

Remove foil. Drizzle oil evenly over top. Serve with lemon wedges.