BLT Chicken and Rice Skillet

overhead shot of blt chicken breast in skillet

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Calories: 703kcal

Author: Becky Hardin | The Cookie Rookie

This BLT Chicken and Rice Skillet is the perfect one pan meal to feed the whole family! It's loaded with garlic, chicken, bacon, tomatoes, spinach, and a brown rice & quinoa mix! This chicken and rice recipe is totally delicious and SO EASY!

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Ingredients

1/2 tablespoon olive oil
4 slices bacon cut into small pieces
4 boneless skinless chicken breasts
2 tablespoons milk
1/2 tablespoon minced garlic
1 tablespoon lemon juice
17 ounces bags Seeds of Change Quinoa & Brown Rice or your favorite flavor
salt and pepper to taste
2 cups fresh baby spinach
2 cups cherry tomatoes sliced in half
fresh parsley for garnish

Instructions

Heat olive oil in a 10" nonstick skillet (or seasoned cast iron) over medium high heat.
Add in the bacon and stir to cook in the oil. Cook for approximately 5 minutes or until the bacon is crisp and cooked to your liking. Remove and place on a paper towel to drain. Set aside.
Drain all the oil, except for 1 tablespoon. Add chicken into the skillet and cook 4-5 minutes per side or until cooked through. Season with salt and pepper to taste on each side of the chicken. Transfer chicken to a plate and cover with foil to keep warm.
Add the milk, garlic, and lemon juice to the skillet and stir to combine.
Gently add in the brown rice and quinoa to the skillet, using a wooden spoon to break up the rice. Stir the rice into the milk mixture and allow to heat through, about 2 minutes. The rice will become creamier as it heats. After two minutes, add in the spinach, tomatoes, and bacon to the rice. Stir to combine, wilting the spinach as it cooks. Once the spinach is wilted and the rice is fully cooked through, return the chicken to the skillet and nestle in the rice.
Serve hot garnished with fresh parsley.
Enjoy!

Nutrition