RECIPE

Garlic Chicken & Rice Recipe

TIME
20 min
INGREDIENTS
13 items
MAKES
6 servings
A delicious Dijon and lemon chicken dish that takes advantage of seasonal veggies like spinach, mushrooms and peppers.

INGREDIENTS

  • 3 cups seasonal mixed vegetables (spinach, peppers, asparagus, mushrooms), chopped
  • 2 teaspoon cooking oil*
  • 1 pouch Ben's Original™ Ready Rice™, Long Grain & Wild
  • 4 small chicken breasts, boneless and skinless
  • 1 teaspoon course salt*
  • 1/2 teaspoon ground black pepper*
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 4 cloves garlic
  • 1/4 cup chicken broth, low sodium
  • 1/2 cup heavy cream
  • 1 lemon, zest and 2 Tbsp juice
  • 1 1/2 teaspoon Dijon mustard
PRODUCTS USED
Product image

Ben’s Original™ Ready Rice™ Long Grain & Wild Rice

INSTRUCTIONS

  1. 1
    Season chicken breasts with 1/2 tsp. of the salt, half the pepper, thyme and onion powder. Set aside.
  2. 2
    Heat 1 tsp. of the oil in a large skillet over medium-high, add the vegetables and sauté for 3 to 4 minutes until tender crisp. Massage the pouch of rice to loosen grains and add with 1 Tbsp. water to the pan, stir and cook about 2 minutes more to heat through. Remove from pan, set aside and keep warm.
  3. 3
    Return pan to medium-high heat, add chicken and cook for 3 to 4 minutes per side to brown. Remove from pan and set aside, leaving drippings in the pan.
  4. 4
    Return the pan to the heat and add minced garlic, sauté for 30 seconds. Add chicken broth, heavy cream, remaining 1/2 tsp. salt, and the remaining pepper. Bring to a low simmer, then stir in the lemon zest, juice, and Dijon mustard. Cook for 1 minute.
  5. 5
    Return the chicken to the pan with sauce, turn to coat, cover and simmer until the chicken is cooked through and internal temperature is 165°F, about 3-4 minutes more. Remove chicken from the pan, let rest for a 3-5 minutes, slice and add back into the sauce.
  6. 6
    Arrange the rice and vegetable mixture on a plate and top with chicken and sauce. *This ingredient is divided between steps.

NUTRITION

  • CALORIES: 260
  • TOTAL FAT: 12g - 15%
  • SATURATED FAT: 5g - 25%
  • TRANS FAT: 0g
  • SODIUM: 590mg - 26%
  • CARBOHYDRATES: 18g - 7%
  • DIETARY FIBER: 2g - 7%
  • SUGARS: 3g
  • PROTEIN: 21g

PORK AND FRIED RICE_V2

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