Vidalia Onion Chicken and Rice

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 283.9
  • Total Fat: 5.7 g
  • Cholesterol: 33.5 mg
  • Sodium: 125.9 mg
  • Total Carbs: 43.0 g
  • Dietary Fiber: 2.1 g
  • Protein: 15.4 g

View full nutritional breakdown of Vidalia Onion Chicken and Rice calories by ingredient
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Number of Servings: 5


    4 Boneless, Skinless chicken breasts
    4 T Virginia Brand Vidalia Onion Vinegarette
    2 C white rice
    1 T I can't believe it's not butter
    1 C green bell peppers (cut into strips)
    2 C crushed pineapple (drained)
    1/4 C fat free half and half


Cut up four boneless, skinless chicken breasts into 1/2" thick strips or cubes. Cook on low heat in a skillet sprayed with nonstick spray. Stir every minute or two. Start the rice using 2 cups rice and cook according to directions. Add a Tbsp of butter in the water. When chicken is 1/2 done, about 7-10 minutes, add 2 Tbsp of Vidalia Vinegarette and stir together. If you would like a sauce, stir in 1/4 cup of fat free half and half. Add the sliced peppers and crushed pineapple at this point as well. Finish cooking until pieces are easily cut with a fork. Serve over rice.

Number of Servings: 5

Recipe submitted by SparkPeople user AJUILLARD.

TAGS:  Poultry |

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