Chicken and Vegetable Rice Skillet

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Serves3 (2-cup servings)

SWAP ScoreWhat's this?

Ingredients Directions Nutrition Facts

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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