Garlic Chicken, Vegetable and Rice Skillet
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Ingredients
Directions
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Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
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Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
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Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
Tips
Recipe Tips:
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
Nutritional Values per Serving
Using Swanson Chicken Broth: : Calories 369, Total Fat 7g, Saturated Fat 2g, Cholesterol 93mg, Sodium 620mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 39g, Vitamin A 49%DV, Vitamin C 73%DV, Calcium 15%DV, Iron 17%DV
Using Swanson Chicken Stock: : Calories 373, Total Fat 6g, Saturated Fat 2g, Cholesterol 90mg, Sodium 467mg, Total Carbohydrate 37g, Dietary Fiber 4g, Protein 40g, Vitamin A 49%DV, Vitamin C 73%DV, Calcium 15%DV, Iron 18%DV
