Skillet Chicken Kebabs and Greek Rice Pilaf

Joyce L. Sproul of Bath, Maine, won the grand prize in Rice-A-Roni's 1999 National Rice and Chicken Month Recipe Contest with this one dish meal.

• Ready In: 4 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken breast, cut into 1-inch pieces
• 1  medium red bell pepper, cut into 20 1-inch pieces
• 2  tablespoons olive oil
• 1⁄2 teaspoon  grated lemon zest
• 1⁄2 teaspoon dried oregano
•  salt
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1 (7 1/4ounce) package rice pilaf mix
• 2  garlic cloves, minced
• 2  cups fresh spinach leaves, torn into pieces
• 2  roma tomatoes, cut into wedges
• 1⁄4 cup  crumbled feta cheese

Directions

1. Thread chicken and bell pepper on four 8-inch skewers. (Wooden skewers can be trimmed back with kitchen shears.) Place kebabs in a baking dish. Combine oil, lemon zest, oregano, salt and pepper. Pour over kebabs; marinate in refrigerator for 15 minutes.
2. Heat 10-inch skillet over medium heat for 1 minute. Add chicken kebabs and marinade; cook 3 minutes on each side. Remove kebabs from skillet, reserving drippings.
3. In same skillet over medium heat, saute rice-pasta packet (hold the seasoning packet for the next step) with garlic in reserved drippings until pasta is golden brown. Add 2 cups water and the special seasonings packet; bring to a boil. Reduce heat to low. Cover; simmer 10 minutes.
4. Stir in spinach; place kebabs over rice. Cover, simmer 10 minutes or until rice is tender and chicken is no longer pink inside. Remove kebabs. Stir in tomatoes. Sprinkle with cheese and replace kebabs.