Chicken and Rice Skillet

Serves 4
  • ¼ C  margarine or butter
  • 1  pound boneless skinless chicken breasts cut into 1-inch pieces (Cooked)
  • 3  cup of Chicken Broth (use low sodium for lower sodium)
  • 1  bag frozen broccoli, red peppers, onions and mushrooms, thawed
  • 2  cups white rice (or your favorite rice)
  • 1  teaspoon salt
  • 1/4  teaspoon pepper
  • 1  cup shredded Cheddar cheese (4 ounces) (use low fat for lower fat content)

Directions: In a deep skillet or saucepan over medium high heat, melt margarine. Add vegetables; cook 1 minute, stirring often. Add rice and stir to coat with margarine. Add broth, salt and pepper. Bring mixture to a boil, add chicken, cover, lower heat to medium and simmer about 18 minutes, until all the liquid is absorbed. Sprinkle with Cheese. Remove from heat and let sit 5 for minutes. Fluff with fork and serve hot. 

Nutritional Information 
Amount per Serving 1

Calories                                  390.6
Total Fat                               22 g
Saturated Fat                         8.1 g
Polyunsaturated Fat             7.3 g
Monosaturated Fat               7.0 g
Cholesterol                             43.7 mg
Sodium                                   1675.6 mg
Potassium                              576.7 mg
Total Carbohydrates                        33 g
Dietary Fibers                                    3.2 g
Sugar                                      0.7 g
 Protein                                   16.5 g

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