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Skillet BLT Chicken and Rice

From the kitchen of Becky HardinThis recipe is so simple, yet so comforting. It’ll make you excited for winter and those cooler temps when you crave a hearty, warming meal.

20
Prep Time
25
Total Time
4
Servings
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
  • 2 packages SEEDS OF CHANGE®
  • Salt and pepper to taste
  • 2 cups fresh baby spinach
  • 2 cups cherry tomatoes, sliced in half
  • Fresh parsley for garnish
DIRECTIONS
  1. Heat olive oil in a 10" nonstick skillet (or seasoned cast iron) over medium high heat.

  2. 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.

  3. Drain off 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.

  4. Add the milk, garlic, and lemon juice to the skillet and stir to combine.

  5. Gently add the SEEDS OF CHANGE® Quinoa & Brown Rice to the skillet, using a wooden spoon to break up the rice.

  6. 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.

  7. 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.

  8. Serve hot, garnished with fresh parsley.