In large skillet, cook chicken in olive oil with salt and pepper.
Bring 1-2/3 cups of water/chicken broth and 1 tablespoon butter to a boil in a medium saucepan. Stir in rice & cooked chicken. Cover, reduce heat and simmer for 20 minutes. Fluff lightly with fork and serve.
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|Serving Size: 1 Serving (112g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (36%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 41.8mg||13 %|
|Sodium 60.3mg||2 %|
|Potassium 151.8mg||4 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 13.7g||20 %|
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Calories per serving: 90
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