Garlic Chicken with Vegetables and Rice Skillet
Ingredients List
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1 serving Vegetable cooking spray
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1 ¼ pounds skinless, boneless chicken breast halves
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2 cloves garlic, minced
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1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
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¾ cup uncooked white rice
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1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
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⅓ cup grated Parmesan cheese
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1 teaspoon Paprika
Instructions
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Coat a 12-inch skillet with cooking spray and heat over medium-high for about 1 minute. Add the chicken and garlic, cooking for 10 minutes until the chicken is nicely browned on both sides. Remove the chicken from the skillet.
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Add the broth, rice, and vegetables to the skillet and bring to a boil. Lower the heat, cover, and simmer for 15 minutes. Stir in the cheese.
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Place the chicken back into the skillet and sprinkle with paprika. Cover and cook for an additional 10 minutes, or until the chicken is fully cooked and the rice is tender.
Cooking Tip
Our recipes are designed using a 4- to 5-ounce skinless, boneless chicken breast per serving. However, chicken breasts come in a variety of sizes, whether you get them from the butcher, the meat section, or the freezer aisle. Feel free to use whichever size you prefer—just follow the instructions in the recipe for best results. If you're using larger breasts, you may need to adjust the cooking time slightly.
Note from the Editor:
Nutrition Facts per Serving
Using Swanson Chicken Broth: 369 Calories, 7g Total Fat, 2g Saturated Fat, 93mg Cholesterol, 620mg Sodium, 37g Total Carbohydrate, 4g Dietary Fiber, 39g Protein, 49% DV Vitamin A, 73% DV Vitamin C, 15% DV Calcium, 17% DV Iron
Using Swanson Chicken Stock: 373 Calories, 6g Total Fat, 2g Saturated Fat, 90mg Cholesterol, 467mg Sodium, 37g Total Carbohydrate, 4g Dietary Fiber, 40g Protein, 49% DV Vitamin A, 73% DV Vitamin C, 15% DV Calcium, 18% DV Iron
Evaluation :
5/5