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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
2 cups instant brown rice, uncooked |
4 small boneless skinless chicken breast halves (about 1 lb.) |
1 small onion, chopped |
1 teaspoon dried oregano leaves |
1 (14 1/2 ounce) can italian-style diced tomatoes, drained |
1/4 cup sun-dried tomato dressing (kraft brand or other) |
2 teaspoons garlic, minced |
1/4 cup stuffed green olive, sliced |
Directions:
1. Cook rice as directed on package.
2. While rice is cooking, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 minute on each side or until chicken is lightly browned on both sides and onions are crisp-tender.
3. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 minute or until chicken is cooked through (165ºF), turning chicken after 3 minute Stir in olives.
4. Serve chicken over rice with sauce.
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