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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 444.5
  • Total Fat: 15.2 g
  • Cholesterol: 44.0 mg
  • Sodium: 910.6 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.7 g

View full nutritional breakdown of Chicken & Vegetables over Rice calories by ingredient
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Chicken & Vegetables over Rice

Submitted by: DLR4499

Introduction

Great Comfort Food Great Comfort Food
Number of Servings: 6

Ingredients

    1/2 cup olive oil
    3 Tbls white or white wine vinegar
    2 Tbls McCormick Grill Mates Montreal Steak Seasoning
    1lb Chicken, Boneless, Skinless, cut into 1 inch cubes
    1 Red Onion, sliced
    1 Zucchini, diced
    1/2 cup musrooms, sliced
    Asparagus
    1 14-1/2 oz can Cream Style Corn
    Olive Oil
    3 cups water
    2 cups rice
    Salt to taste

Directions

Marinade:

1. Mix olive oil, vinegar and seasoning in a plastic bag or glass dish. Add chicken and turn to coat well.

2. Refrigerate for 30 minutes or longer for extra flavor

Rice:

1. Bring salted water to a boiling

2. Add rice and reduce heat to medium. Once water boils again, reduce heat and cover. Cook for 20 minutes or until water is gone.

Chicken & Vegetables

1. Heat a skillet over high heat. Add a tablespoon of olive oil. Add all the vegetables and cook for about 5 minutes (or until tender). Remove from skillet.

2. In same skillet cook the chicken with the marinade until chicken is cooked through (10 minutes or so).

3. Add the vegetables, chicken broth and the cream style corn. Heat through.

Serve over rice.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DLR4499.





TAGS:  Beef/Pork |

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