Mediterranean Chicken and Rice Skillet

• Meat

  • 1 lb Chicken breast cutlets

• Produce

  • 6 oz Arugula
  • 1 tbsp Garlic, fresh
  • 1 cup Grape tomatoes
  • 1 tbsp Thyme, fresh leaves

• Canned Goods

  • 1 3/4 cup Chicken stock

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 tsp Pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Feta cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

• Other

  • 2 cups Minute® 100% whole grain brown rice

Found on amindfullmom.com

Description

Ingredients

• 1 pound chicken breast cutlets
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 tablespoon olive oil, plus more for serving
• 1 tablespoon minced fresh garlic
• ¼ cup dry white wine (or additional chicken stock)
• 1¾ cupchicken stock
• 1 tablespoon fresh thyme leaves
• 1 cup sliced grape tomatoes
• 2 cups Minute® 100% Whole Grain Brown Rice
• 6 ounces arugula
• ½ cup crumbled feta cheese

Directions

• Heat the oil in large skillet that has lid over medium-high heat.
• Season the chicken with salt and pepper and brown chicken on both sides, about 2 minutes per side.
• Remove chicken from skillet and add in garlic, saute for 1 minute. Deglaze pan with white wine, stirring up all the browned bits on the bottom of the pan.
• Add in chicken stock, thyme, tomatoes, and brown rice to pan. Bring to a boil and then slide chicken back in pan, cover and reduce heat to simmer. Simmer for 10 minutes.
• To serve chicken and rice, spread argula out in a large serving bowl or platter and top with rice and chicken mixture. Sprinkle with feta and an additional drizzle of olive oil.