Chicken with Vegetables and Rice
Serves3 (1 1/4 cups each)
SWAP ScoreWhat's this?
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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