3-Step Greek Chicken & Rice Skillet

Ingredients

• 2 cups brown rice instant uncooked
• 1  optional: lemon 
• 2 tsp oregano leaves dried
• 14 oz reduced sodium chicken broth fat-free reduced-sodium canned
• 1 lb chicken thighs boneless skinless cut into chunks
• 4 cups cut-up vegetables fresh green assorted (broccoli, carrots and peppers)
• 0.3 cup greek vinaigrette dressing kraft

Equipment

• frying pan

Directions

1. Heat dressing in large deep nonstick skillet on medium heat.
2. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
3. Add vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat.
4. Let stand, covered, 5 min. or until liquid is absorbed.
5. Grate 1 tsp. lemon peel; sprinkle over chicken.
6. Cut lemon into 4 wedges; serve with chicken and rice mixture.