Chicken and Vegetable Rice Skillet
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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 99
% Daily Value*
Total Fat 11g
17%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 73mg
24%
Sodium 184mg
8%
Potassium 550mg
16%
Total Carbohydrates 26g
9%
Dietary Fiber 5g
20%
Sugars 5g
Protein 28g
56%
Vitamin A
43%
Vitamin C
24%
Vitamin D1%
Calcium
5%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
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