Macro Friendly Greek Chicken and Rice

Macro Friendly Greek Chicken and Rice

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.

Course Dinner

Cuisine greek

Servings servings

Calories 449kcal

Ingredients

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 9x13 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