15 Minute Chicken & Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Tbsp. Extra Virgil Olive oil 1 pound boneless skinless chicken breast1 can (10-3/4 oz.) condensed cream of chicken soup (I Use Cambpell's Healthy Request)1 cup water 2 cups MINUTE Brown Rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until lightly browned on both sides. Remove chicken from skillet.
ADD soup and water to skillet; stir. Bring to boil.
STIR in rice. Top with chicken; cover. Cook on low heat 10 minutes or until chicken is cooked through. (170 degrees F). Let sit 5 minutes or until liquid is absorbed.
ADD soup and water to skillet; stir. Bring to boil.
STIR in rice. Top with chicken; cover. Cook on low heat 10 minutes or until chicken is cooked through. (170 degrees F). Let sit 5 minutes or until liquid is absorbed.
Nutritional Info Amount Per Serving
- Calories: 353.6
- Total Fat: 7.7 g
- Cholesterol: 3.4 mg
- Sodium: 275.9 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 1.7 g
- Protein: 31.3 g
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