Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 4 5-6 ounce boneless, skinless chicken breasts
- 1 cup long grain rice, uncooked
- 1 1/2 cups fat-free, low-sodium chicken broth
- 1 14.5 ounce can diced tomatoes, undrained
- 1/2 medium onion, chopped (about 3/4 cup)
- 1 garlic clove, minced
- 1 tsp dried oregano
- 3 cups fresh baby spinach, chopped (1/2 a six-ounce bag)
Preparation:
Preheat oven to 400 degrees.Place chicken breasts in a single layer in baking dish that can accommodate the chicken in one layer.
Combine uncooked rice, chicken broth, tomatoes, onion, garlic and oregano in a medium bowl. Stir in chopped spinach. Spoon mixture over chicken. Cover tightly with foil and bake for 35-40-minutes, until chicken is cooked through (165 degrees F) and rice is tender.
Serves 4.
Per Serving: Calories 372, Calories from Fat 23, Total Fat 2.5g (sat 0.6g), Cholesterol 82mg, Sodium 266mg, Carbohydrate 48.3g, Fiber 3.8g, Protein 38.9g
