Teacher Recipes

Chicken with Vegetables and rice

Posted by: Lady J on 6/21/09

This was so good that we all wanted thirds! We served it
with rolls. A light fruitty dessert would go nicely with it.

Chicken with Veggies and Rice

2 boneless, skinless Chicken breasts (about 5 oz ea) cut in
½ in pieces
1 can (14 ½ oz) roasted vegetable and herb broth (sub:veg
broth with 1 teas. All-purpose seasoning /blend of herbs
and spices)
1 Table. Minced garlic
1 ½ cups uncooked instant (10 min) brown rice
1 bunch broccoli, broken in florets (6 cups)
1 red bell pepper, cut in narrow strips
1 yellow squash (about 8oz.) thinly sliced
½ cup Parmesan cheese
¼ teas. Ground black or white pepper
1 can beans (kidney,black, pinto, or chickpeas) drained and
rinsed.

1. Bring chicken, broth, and garlic to a boil in a
large deep skillet.
2. Stir in the rice, cook for 2 minutes.
3. Stir in veggies and beans. Cover, reduce heat and
simmer 3 minutes.
4. Remove from heat and let stand covered for 5
minutes.
5. Stir in ½ the cheese and the black pepper.
6. Spoon into a serving dish and sprinkle with the
rest of the cheese.
(4 servings)
When we made this, we doubled all but the broccoli. We used
red and green peppers and zucchini and yellow squash. We
used Kidney Beans and chick peas.
Original recipe calls for adding the rice and veggies and
cooking for 5 minutes, but we had to cook it longer to get
the rice tender and then the veggies were a little over
done.
Great dish for summer!
327 cal., 30 g protein, 46 g carb, 8 g fiber 6 g fat. 49 mg
col, 682 mg sod. This is without the beans.