Skillet Herb Roasted Chicken
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 174.6
- Total Fat: 2.3 g
- Cholesterol: 54.0 mg
- Sodium: 299.7 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.3 g
- Protein: 22.1 g
View full nutritional breakdown of Skillet Herb Roasted Chicken calories by ingredient
Introduction
Modified from Campbells Healthy Request recipe. Modified from Campbells Healthy Request recipe.Number of Servings: 8
Ingredients
-
1/2 tsp. ground sage
1/2 tsp. dried thyme leaves (crushed)
4 skinless, boneless chicken breasts halves
vegetable cooking spray
2 cloves garlic, minced
1 can Great Value 98% fat free cream of chicken soup (condensed)
1/2 cup water
2 cups brown rice (prepared with water per directions on box.)
Directions
Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
Spray a non-stick skillet with the vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 20 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Prepare the brown rice per the instructions on the box - set aside to let the rice absorb the water.
Add the garlic to the skillet and cook until it is lightly browned. Stir in the water and soup and cook until the mixture is bubbling.
Place the chicken on top of the rice. Serve the sauce over the chicken.
Makes 8 servings (1/4 cup rice, 3 oz. chicken w/ 2 Tbsp. of sauce.)
Number of Servings: 8
Recipe submitted by SparkPeople user TBUCKETSMOM.
Spray a non-stick skillet with the vegetable cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 20 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Prepare the brown rice per the instructions on the box - set aside to let the rice absorb the water.
Add the garlic to the skillet and cook until it is lightly browned. Stir in the water and soup and cook until the mixture is bubbling.
Place the chicken on top of the rice. Serve the sauce over the chicken.
Makes 8 servings (1/4 cup rice, 3 oz. chicken w/ 2 Tbsp. of sauce.)
Number of Servings: 8
Recipe submitted by SparkPeople user TBUCKETSMOM.