Macro Friendly Greek Chicken and Rice

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Macro Friendly Greek Chicken and Rice

Katie Cooksey

An easy one-pan, oven baked chicken and rice. Yes, bake your chicken and rice together in one baking dish, complete with artichoke hearts, olives, tomatoes and parsley.

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Course Dinner

Cuisine greek

Servings 4 servings

Calories 449 kcal

Ingredients

  

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• 1 can canned artichoke hearts in brine (not olive oil), drained and chopped
• 6 green olives sliced
• 3/4 cup yellow onion finely diced
• 2 cloves garlic minced
• 1 cup long grain white rice
• 1 3/4 cups chicken stock
• 2 whole bay leaves
• 1 pound chicken cutlets about 4 pieces
• 1 teaspoon dried oregano
• salt & pepper to taste
• 1 tablespoon salted butter
• 1/2 cup reduced fat feta cheese
• 1 cup tomatoes diced
• 1/4 cup parsley chopped

Instructions

 

• Preheat oven to 375 degrees F. Spray a 9×13 glass baking dish with nonstick cooking spray. Into the greased pan, add chopped artichoke hearts, olives, onion, garlic, rice, chicken stock and bay leaves. Stir gently.
• Place chicken cutlets overtop ingredients and sprinkle with salt, pepper and oregano. Cover tightly with foil and bake 30-40 minutes or until rice is completely cooked.
• Remove and discard foil. Transfer chicken to a plate to rest. Stir butter, feta cheese, tomatoes and parsley into rice. Divide rice into four equal portions. Add chicken and serve.

Notes

The more accurate macros for 1 serving (1/4th) of this recipe are as follows: 388 calories, 7.3g F/46.8g C/31.3g P.

Nutrition

Calories: 449kcalCarbohydrates: 50gProtein: 36gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 93mgSodium: 797mgPotassium: 754mgFiber: 3gSugar: 5gVitamin A: 815IUVitamin C: 15mgCalcium: 56mgIron: 2mg

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