Chicken and Vegetable Rice Skillet
Did you know that frozen vegetables are just and sometimes more nutritious than fresh? That is because they are flash-frozen in the field before being sent to stores. Enjoy this dish featuring easy-t0-use frozen peas and carrots.
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Serves3 (2-cup servings)
SWAP ScoreWhat's this?
Ingredients
- 1 cups carrots, frozen
- 1 cup peas, frozen
- 12 ounces chicken breast, diced cooked
- 1/2 teaspoon instant chicken bouillon granules
- 1/2 cup water
- 1/2 teaspoon basil, dried
- 1 cup brown rice, cooked
Directions
- Heat skillet over medium heat for 1-2 minutes until hot.
- Add the frozen carrots and peas, chicken, bouillon, water, and basil to hot skillet.
- Bring liquid to a boil, about 5 minutes. Reduce heat to low and simmer for 10 minutes.
- Stir in rice. Cover and remove from heat. Let stand for 2 minutes until rice has heated through.
- Stir gently to mix and serve.
Recipe Tips
Use any type of cooked rice you have on hand.
Leave out the bouillon for a low sodium option.
Add other spices and herbs for extra flavor like thyme, oregano, or garlic powder.
Nutrition Facts
Chicken and Vegetable Rice Skillet
Amount Per Serving
Calories 324
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 96mg
32%
Sodium 198mg
8%
Potassium 614mg
18%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
24%
Sugars 5g
Protein 40g
80%
Vitamin A
186%
Vitamin C
16%
Vitamin D0%
Calcium
5%
Iron
15%
* Percent Daily Values are based on a 2000 calorie diet.
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