Mediterranean Chicken and Rice Yellow

 

Mediterranean Chicken and Rice Yellow rice adds savory flavor and subtle spice in this zingy paella-inspired one-skillet sensation

Ingredients

•  1½ lbs. boneless, skinless chicken thighs, cut into thirds 
• ½ tsp. garlic powder 
• ¼ tsp. salt 
• ¼ tsp. pepper 
• 1 Tbs. oil 
• 1 onion, chopped 
• 1 (7 oz.) pkg. yellow rice 
• 1 (14.5 oz.) can diced tomatoes, drained 
• Baby arugula (optional) 

Directions

1. Rub chicken all over with garlic powder, salt and pepper. 
2. In 12" nonstick skillet, heat oil over high heat; add chicken. Cook, flipping once, until browned, 2–3 min. per side; transfer to plate. 
3.  In same skillet, add onion; over medium heat, cook, stirring occasionally, until softened 7–8 min. 
4. Add 2 cups water; over medium-high heat, bring to a boil. 
5. Stir in rice and tomatoes; bring to a boil. Cook 1 min. 
6. Add chicken back to skillet; reduce heat to medium-low. 
7. Cover and cook until rice is tender and chicken is no longer pink, 20–25 min. 
8. Remove from heat. 
9. If desired, top with baby arugula. 

• Servings: 6. 
• Active time: 20 min. 
• Total time: 45 min. 

Calories: 390 Protein: 22g Fat: 19g (5g sat.) Chol.: 110mg Carbs.: 32g Sodium: 740mg Fiber: 2g Sugar: 4g