This quick-cook chicken dish boasts colorful veggies and flavor-packed rice.
Prep Time:5 min
Start to Finish:20 min
Makes:4 servings This quick-cook chicken dish boasts colorful veggies and flavor-packed rice.
Prep Time:5 min
Start to Finish:20 min
Makes:4 servings 1 tablespoon vegetable oil
4 boneless skinless chicken breast halves (1 1/4 pounds)
1 3/4 cups water
1 1/2 cups uncooked instant rice
1/4 cup stir-fry sauce
1 bag (1 pound) frozen broccoli, red peppers, onions and mushrooms
1. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm.
2. Add water to skillet; heat to boiling. Stir in rice and stir-fry sauce; remove from heat. Cover and let stand 5 minutes.
3. While rice is standing, cook vegetables as directed on bag. Serve chicken over rice with vegetables on the side.
Nutrition Information:
1 Serving: Calories 385 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 2 g); Cholesterol 75 mg; Sodium 1190 mg; Total Carbohydrate 46 g (Dietary Fiber 4 g); Protein 34 g Percent Daily Value*: Vitamin A 26 %; Vitamin C 30 %; Calcium 6 %; Iron 20 % Exchanges: 3 Starch; 3 Lean Meat
*Percent Daily Values are based on a 2,000 calorie diet.