Easy chicken and rice

This low fat baked chicken and rice dish has become a staple in our house. It's quick and easy to prepare, and the whole family will eat it.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients:
•4 5-6 ounce boneless, skinless chicken breasts
•1 cup long grain rice, uncooked
•1 1/2 cups fat-free, low-sodium chicken broth
•1 14.5 ounce can diced tomatoes, undrained
•1/2 medium onion, chopped (about 3/4 cup)
•1 garlic clove, minced
•1 tsp dried oregano
•3 cups fresh baby spinach, chopped (1/2 a six-ounce bag)

Preparation:

Preheat oven to 400 degrees.
Place chicken breasts in a single layer in baking dish that can accommodate the chicken in one layer.

Combine uncooked rice, chicken broth, tomatoes, onion, garlic and oregano in a medium bowl. Stir in chopped spinach. Spoon mixture over chicken. Cover tightly with foil and bake for 35-40-minutes, until chicken is cooked through (165 degrees F) and rice is tender.

Serves 4.

Per Serving: Calories 372, Calories from Fat 23, Total Fat 2.5g (sat 0.6g), Cholesterol 82mg, Sodium 266mg, Carbohydrate 48.3g, Fiber 3.8g, Protein 38.9g