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