Jun 9, 2023 AI Dinner Recipe Recipe Name: Mediterranean Chicken and Rice Serving Size: 4 Calorie Count: 450 Ingredients: -2 tablespoons olive oil -1 onion, diced -1 red bell pepper, diced -2 cloves garlic, minced -1 teaspoon dried oregano -1 teaspoon dried basil -1/2 teaspoon ground cumin -1/4 teaspoon red pepper flakes -1/4 teaspoon ground black pepper -2 boneless, skinless chicken breasts, cut into 1/2 inch cubes -1 cup long-grain white rice -1 cup chicken broth -1 can (14.5 ounces) diced tomatoes, drained -1/4 cup chopped fresh parsley Instructions: 1. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, oregano, basil, cumin, red pepper flakes, and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. 2. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes. 3. Add the rice and stir to combine. Pour in the chicken broth and diced tomatoes. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. 4. Remove from the heat and stir in the parsley. Serve

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Recipe Name: Mediterranean Chicken and Rice
Serving Size: 4
Calorie Count: 450
Ingredients:
-2 tablespoons olive oil
-1 onion, diced
-1 red bell pepper, diced
-2 cloves garlic, minced
-1 teaspoon dried oregano
-1 teaspoon dried basil
-1/2 teaspoon ground cumin
-1/4 teaspoon red pepper flakes
-1/4 teaspoon ground black pepper
-2 boneless, skinless chicken breasts, cut into 1/2 inch cubes
-1 cup long-grain white rice
-1 cup chicken broth
-1 can (14.5 ounces) diced tomatoes, drained
-1/4 cup chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, garlic, oregano, basil, cumin, red pepper flakes, and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

2. Add the chicken and cook, stirring occasionally, until the chicken is cooked through, about 5 minutes.

3. Add the rice and stir to combine. Pour in the chicken broth and diced tomatoes. Bring to a boil, reduce the heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.

4. Remove from the heat and stir in the parsley. Serve

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