Chicken with Vegetables and Rice

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High Fiber,
Low Fat

Serves3 (1 1/4 cups each)

SWAP ScoreWhat's this?

Ingredients Directions Nutrition Facts

Ingredients

1 14.5-ounce can carrots, drained
1 cup chicken breast, boneless and skinless, cooked and diced
1/2 cube chicken bouillon
1/2 cup water
1/2 teaspoon basil, dried (optional)
1 cup rice, white, cooked
1 cup frozen peas, thawed and drained

Directions

Combine carrots, chicken, bouillon, ½ cup water, and basil in medium-size saucepan. Bring to boil over medium heat.
Stir in rice; then add peas. Remove from heat.
Cover and let stand 2 minutes.
Stir gently and serve.

Recipe Tips

Serve with steamed or roasted vegetables.

Nutrition Facts

Chicken with Vegetables and Rice

Amount Per Serving (1 1/4 cups eachg)

Calories 240 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 40mg 13%

Sodium 240mg 10%

Potassium 547mg 16%

Total Carbohydrates 35g 12%

Dietary Fiber 7g 28%

Sugars 7g

Protein 20g 40%

Vitamin A 522%

Vitamin C 18%

Vitamin D0%

Calcium 6%

Iron 14%

* Percent Daily Values are based on a 2000 calorie diet.

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