A colorful saute of vegetables is blended with chicken and rice.
In 10-inch nonstick skillet melt garlic butter until sizzling; add chicken and onions. Cook over medium-high heat, turning once, until chicken is no longer pink (6 to 8 minutes). Remove chicken from skillet; keep warm.
In same skillet combine mushrooms, zucchini and carrot. Cook over medium-high heat, stiring occasionally, until tender (3 to 4 minutes). Add chicken broth and Italian seasoning. Continue cooking until mixture just comes to a boil (5 to 7 minutes).
Stir in cooked chicken and rice. Reduce heat to low. Cover, cook until liquid is absorbed and rice is tender (5 to 6 minutes). Season with salt and peopper, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (335g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 642 | ||
Calories from Fat: 193 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 29 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 54.1mg | 17 % | |
Sodium 838.9mg | 29 % | |
Potassium 513.4mg | 14 % | |
Total Carbohydrate 86.6g | 25 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 82.1g | ||
Protein 23.6g | 34 % | |
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: 642
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