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Ingredients33 m servings 319 cals
Original recipe yields 4 servings
- PREP: CLEAN: Wash hands. Remove protective ice glaze from frozen chicken by holding under cool running water 1 to 2 minutes. CLEAN: Wash hands.
- COOK: In large nonstick skillet, heat oil . Add chicken; cook over medium-high heat 8 to 10 minutes or until light brown. Add tomatoes, water, rice, contents of seasoning packet and basil. Bring to a boil. Cover; reduce heat. Simmer 15 to 18 minutes or until liquid is absorbed and internal juices of chicken run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 170 degrees F.)
- SERVE: Slice chicken and serve over rice.
- CHILL: Refrigerate leftovers immediately.
Per Serving: 319 calories; 5.2 g fat; 36.1 g carbohydrates; 29.8 g protein; 65 mg cholesterol; 824 mg sodium. Full nutrition
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