15 Minute Chicken n' Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp. oil4 small boneless skinless chicken breasts (about 2 lbs total)1 can cream of chicken soup2 cups dry instant rice1 2/3 cup water1/4 tsp. ground pepper1/4 tsp. paprika2 cups broccoli chopped (fresh or thawed from frozen)
Heat oil in skillet. Add chicken and cover. Cook 4 minutes on each side or until cooked through. Remove chicken and set aside. Add water, soup, paprika and pepper. Bring to a boil. Stir in rice and broccoli; add chicken to the top. Cover and cook on low for 5 minutes.
Cut each breast in half. One chicken half plus a half cup of the rice/broccoli mixture counts as one serving for this recipe. Eat with a side salad for a very filling meal!
For lower fat and more fiber, substitute the cream of chicken soup with a 98% fat free version and use whole grain brown instant rice instead of white.
8 servings total.
Number of Servings: 8
Recipe submitted by SparkPeople user SONICKRISTIN.
Cut each breast in half. One chicken half plus a half cup of the rice/broccoli mixture counts as one serving for this recipe. Eat with a side salad for a very filling meal!
For lower fat and more fiber, substitute the cream of chicken soup with a 98% fat free version and use whole grain brown instant rice instead of white.
8 servings total.
Number of Servings: 8
Recipe submitted by SparkPeople user SONICKRISTIN.
Nutritional Info Amount Per Serving
- Calories: 283.7
- Total Fat: 5.7 g
- Cholesterol: 68.9 mg
- Sodium: 355.0 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 1.3 g
- Protein: 30.3 g
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