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posted Jul 9 2014 9:35AM
An easy weeknight meal, just add a side salad to round it out!
4 boneless skinless chicken breast halves (4 oz each)
1 tbsp olive oil
1 can (14-1/2 oz) stewed tomatoes
1 can (14-1/2 oz) cut green beans, drained
1 cup water
1 tsp dried oregano
1/4 tsp garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese
In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer 10 minutes.
Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until rice is tender. Right before serving, stir in olives; sprinkle with cheese.
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