Baked chicken and rice with autumn vegetables
1. Heat 425 degrees.
2. Mix rice, season packet, squash, zucchini, and bell pepper in a 13x9x2 pan.
3. Spray 10 inch skillet with cooking spray, heat over medium to high heat.
4. Cook chicken 5 minutes, turning once until brown, remove chicken.
5. Add water, heat to boil, pour water over rice mixture, stir in cheese, place chicken on rice.
6. Cover and bake 30 minutes until liquid absorbs.
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Serving Size: 1 Serving (739g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 844 | ||
Calories from Fat: 377 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.9g | 56 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 116.3mg | 36 % | |
Sodium 34831.6mg | 1201 % | |
Potassium 1873.1mg | 49 % | |
Total Carbohydrate 58.1g | 17 % | |
Dietary Fiber 6.6g | 26 % | |
Sugars, other 51.5g | ||
Protein 61.8g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 844
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