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    weeknight-chicken-veggie-and-rice-skillet_605x385

    Weeknight Chicken, Veggie and Rice Skillet Recipe

    recipes:
    • Stovetop
    • Ready Rice
    • Chicken
    • 15 - 30 MIN
    weeknight-chicken-veggie-and-rice-skillet_605x385
    • Servings
      4
    • Prep
      15m
    • Cook
      10m
    • Total
      25m

    About this dish

    Leftover chicken is the perfect way to make a fast, hearty meal with READY RICE® plus veggies. A touch of Balsamic vinegar gives the dish a tangy finish.

        

    Ingredients

    • 1 tablespoon olive oil
    • 1 cup frozen pearl onions, thawed
    • 1 cup sliced carrot
    • 1 medium red bell pepper cut into ½" pieces
    • 1 pound Brussels sprouts, trimmed and thinly sliced
    • ⅛ teaspoon salt
    • 3 cups cooked, shredded chicken breast
    • 1 package UNCLE BEN’S®READY RICE&®Roasted Chicken Flavored
    • 1 tablespoon balsamic vinegar

    Instructions

    1. Heat oil in a large skillet over medium-high heat. Add onions and sauté 2 minutes or until beginning to brown.
    2. Add carrots and bell pepper; sauté 2 minutes. Add Brussels sprouts and salt; sauté 2 minutes or until sprouts are crisp-tender. Stir in chicken; cook, 1 minute or until chicken is heated through. Remove from heat.
    3. Cook rice according to package directions. Add rice to skillet; stir well to combine. Remove. Drizzle with vinegar, if desired.

    Nutrition

    Amount per serving (4 total)

    Calories: 400
    Total Fat : 9g 14%
    Saturated Fat : 1.5g 8%
    Trans Fat : 0g
    Sodium: 530mg 22%
    Carbohydrates: 40g 13%
    Dietary Fiber: 7g 28%
    Sugars: 8g
    Protein: 39g
     
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