1 2 3 Chicken Vegetable Rice Recipes
30-MINUTE CHICKEN, VEGETABLES AND RICE
This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.
Provided by supernova
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium heat.
- Add shallots and garlic, cook until soft; about 1 to 2 minutes.
- Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
- Add vegetables; cook; about 5 minutes, or until veggies are tender.
- note: i always use different vegetables.
- Stir in broth; bring to boil.
- Stir in rice and dressing; cover, reduce heat to low.
- Cook 10 minutes or until liquid is absorbed and chicken is cooked through.
1-2-3 CHICKEN VEGETABLE RICE
Make and share this 1-2-3 Chicken Vegetable Rice recipe from Food.com.
Provided by Boomette
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
- Stir in the rice and return mixture to a boil. Remove from heat.
- Cover and let stand for 10 minutes. Stir in the green onion.
GARLIC CHICKEN, VEGETABLE AND RICE SKILLET
You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
- Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
- Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
HIDDEN VEGGIE CHICKEN & RICE RECIPE BY TASTY
Here's what you need: chicken thighs, salt, pepper, garlic powder, paprika, dried basil, dried oregano, zucchinis, rice, garlic powder, salt, pepper, chicken broth
Provided by Claire Nolan
Categories Dinner
Yield 5 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- Season the chicken thighs in a bowl with salt, pepper, garlic powder, paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
- On high, heat olive oil in a ovenproof pot and place chicken thighs, skin-side down, in the hot oil. Cook 3-4 minutes or until the thighs develop brown crispy skin, and flip over. Cook an additional 2-3 minutes to brown the other side, and remove from the pot.
- Grate both zucchinis with a box grater.
- Add the grated zucchini into the pot, along with rice, garlic powder, salt, pepper, and chicken broth. Bring to a boil.
- Lay the chicken on top of the rice mixture and cover. Bake for 30 minutes or until the chicken's internal temperature reads 165˚F (75˚C).
- Remove chicken and broil 1-2 minutes to crisp skin even more (optional).
- Serve chicken on bed of rice mixture.
- Enjoy!
Nutrition Facts : Calories 417 calories, Carbohydrate 27 grams, Fat 18 grams, Fiber 1 gram, Protein 33 grams, Sugar 3 grams
VEGGIE CHICKEN RICE CASSEROLE
Chicken Casserole with rice and veggies - easy to prepare. Great to use with leftover chicken. My family says it has a flavor similar to chicken pot pie.
Provided by Jennifer
Categories Main Dish Recipes Casserole Recipes Rice
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.
Nutrition Facts : Calories 591 calories, Carbohydrate 35.3 g, Cholesterol 129.7 mg, Fat 29.2 g, Fiber 3.3 g, Protein 45 g, SaturatedFat 8 g, Sodium 864.6 mg, Sugar 0.9 g
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