RECIPE

Garlic Chicken & Rice Recipe

Name: Garlic Chicken & Rice Recipe
Total time: 20 min
Yield: 6
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

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.

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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

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

SEE DETAILS

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1
Season chicken breasts with 1/2 tsp. of the salt, half the pepper, thyme and onion powder. Set aside.
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
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
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
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
Arrange the rice and vegetable mixture on a plate and top with chicken and sauce. *This ingredient is divided between steps.