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.
|Serving Size: 1 Serving (335g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 193 (30%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 642
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