By Kaylyn Elcock
Creamy Chicken Tomato Skillet
8 steps
Cook:20min
Updated at: Thu, 17 Aug 2023 03:37:08 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
45
High
Nutrition per serving
Calories578.8 kcal (29%)
Total Fat11.4 g (16%)
Carbs84.1 g (32%)
Sugars2.2 g (2%)
Protein32.2 g (64%)
Sodium361.5 mg (18%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonolive oil
1 poundskinless boneless chicken thighs
cut into bite sized pieces
½ teaspoonkosher salt
divided
½ teaspoonblack pepper
divided
1 cupgrape tomatoes
½ cupwhite onion
sliced
1garlic clove
grated
1 teaspoonfresh rosemary
chopped
1 ½ cupsunsalted chicken stock
2 tablespoonsflour
1 packageprecooked brown rice
3 cupsfresh baby spinach
chopped
1 teaspoonlemon zest
1 tablespoonfresh lemon juice
Instructions
Step 1
1. Season chicken with salt and pepper
Step 2
2. Heat oil in a large skillet over medium high heat and add chicken. Cook without stirring until chicken begins to brown, about four minutes
Step 3
3. Add tomatoes, onion, garlic and Rosemary. Cook, stirring occasionally until onion is tender and tomatoes begin to soften, about 3 minutes
Step 4
4. Whisk together stock and flour in a bowl until combined
Step 5
5. Add to chicken mixture. Stir and scrape browned bits from bottom of the skillet. Bring to a boil. Cook, stirring often until sauce thickens, three to four minutes
Step 6
6. Heat rice according to package directions
Step 7
7. Place hot rice in a medium bowl and add spinach, lemon zest, lemon juice, salt and pepper. Toss to coat
Step 8
8. Divide rice mixture among four plants and top evenly with chicken mixture
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