Greek chicken and spinach casserole – gluten free

This is very easy to make, and will easily serve four people.  I used a 3 litre casserole dish for this.

Greek chicken and spinach casserole

Greek chicken and spinach casserole

1 onion, chopped,

2 cloves garlic, grated

100g frozen chopped spinach

1 cup rice, uncooked

1 tsp dried oregano

Zest and juice of a medium sized lemon

1/4 tsp pepper

500g skinless chicken breasts, cut into 2cm cubes

1 & 1/4 cups chicken or vegetable stock

100g feta cheese

Oil for frying, plus spray oil for the casserole dish

 

Preheat the oven to 160 celcius fan forced (180 if not).  Spray casserole dish and set aside.

Heat 1 tsp oil in a frypan over medium high heat, add onion and garlic and cook, stirring frequently, until onions have softened a little.  Add spinach and cook until defrosted and excess water has evaporated.  Put in casserole dish, stir in rice, lemon zest, oregano and pepper.

Fry chicken until browned all over.  Add to casserole dish and mix.  Pour in chicken stock.

Cover and place in oven for 30 minutes.  Remove and uncover.  Add the juice and stir to ensure rice is covered by liquid,  and sprinkle the feta on top.  Place back in oven and cook a further 10 minutes.