Herbed Chicken and Vegetables with Brown Rice
Serves 4
Ingredients:
| 1 |
cup |
Carolina® Brown Rice (Whole Grain) |
| 1 |
tsp |
olive oil |
| 1/2 |
cup |
onions, chopped |
| 1 |
tbsp |
garlic, minced |
| 1 1/2 |
cups |
low-sodium, fat-free chicken broth |
| 2 |
tbsps |
all-purpose flour |
| 1 |
cup |
chicken breast, cooked and diced |
| 3 |
cups |
frozen mixed vegetables, thawed |
| 1/2 |
tsp |
sage |
| 1/2 |
tsp |
rosemary |
| 1/2 |
tsp |
thyme |
Directions:
Prepare rice as per package directions.
Heat oil in a large non-stick skillet over medium heat. Sauté onion and garlic for 1 minute. Whisk together broth and flour. Add to skillet and bring to a boil, stirring constantly. Reduce heat to low and simmer 1 minute. Add all remaining ingredients and simmer 5 minutes. Serve over hot cooked brown rice.
|
Calories: 300 /serving
Total fat: 3.5 g
Sat. fat: 0.5 g
Cholesterol: 30 mg
Sodium: 290 mg
Carbohydrates: 49 g
Fiber: 4 g
Protein: 17 g
Sugars: 3 g
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