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Chicken and Rice Bowls


Prep Time 5 min

Cook Time 10 min

Yield 4 servings



Ingredients

  • 1 cup uncooked instant rice

  • 1 cup chicken broth

  • 1/2 cup chopped frozen green pepper, thawed

  • 1/4 cup chopped onion

  • 2 teaspoons olive oil

  • 1 package (9 ounces) ready-to-use grilled chicken breast strips

  • 1/2 cup frozen corn, thawed

  • 1/2 cup frozen peas, thawed

  • 1 teaspoon dried basil

  • 1 teaspoon rubbed sage

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper




Directions

  1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.







Nutrition Facts

1 cup: 239 calories, 5g fat (1g saturated fat), 42mg cholesterol, 914mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 19g protein.

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