January 26, 2016
You'll need less than 45 minutes, some chicken broth, rice, and your family’s favorite frozen vegetable combination, to make a delectable one-skillet meal.
Ingredients
- 1 1/4 Pound skinless, boneless chicken breast halves, cut into cubes
- 1 3/4 Cup chicken broth, such as Swanson® chicken broth
- 1/2 Teaspoon dried basil leaves, crushed
- 1/2 Teaspoon garlic powder
- 3/4 Cups uncooked long grain white rice
- 1 package (sixteen ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)
Directions
Cook the chicken in a 10-inch nonstick skillet over medium-high heat until well browned, stirring often. Remove the chicken from the skillet.
Stir the broth, basil and garlic powder in the skillet and heat to a boil. Stir in the rice. Reduce the heat to low. Cover and cook for 5 minutes.
Stir in the vegetables. Return the chicken to the skillet. Cover and cook for 15 minutes or until the chicken is cooked through and the rice is tender.
Nutritional Facts
Servings4
Calories Per Serving256
Total Fat5g8%
Sugar7gN/A
Saturated1g6%
Cholesterol107mg36%
Protein36g71%
Carbs15g5%
Vitamin A958µg100%
Vitamin B120.3µg5%
Vitamin B61mg69%
Vitamin C7mg12%
Vitamin D1IUN/A
Vitamin E2mg8%
Vitamin K16µg20%
Calcium48mg5%
Fiber3g13%
Folate (food)40µgN/A
Folate equivalent (total)40µg10%
Iron1mg6%
Magnesium58mg14%
Monounsaturated2gN/A
Niacin (B3)16mg82%
Phosphorus372mg53%
Polyunsaturated1gN/A
Potassium951mg27%
Riboflavin (B2)0.4mg23.9%
Sodium292mg12%
Thiamin (B1)0.2mg16.4%
Zinc1mg9%