Speedy Italian Chicken and Rice with Veggies
Serves 4
Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into thin slices
3 cups fresh cut-up raw vegetables (such as carrots, red pepper, broccoli, celery)
1 can (14 1/2 ounces) fat-free chicken broth
2 cups instant brown rice, uncooked
1/4 cup fat-free Italian salad dressing
Directions:
Heat the oil in a large skillet on medium heat. Add chicken, cook and stir until lightly browned. Stir in vegetables. Cook and stir 3 to 5 minutes, or until crisp-tender. Stir in broth and bring to a boil. Stir in instant rice and Italian dressing. Cover, reduce heat to low and simmer 5 minutes or until liquid is absorbed and chicken is no longer pink.
Published 10/07/09
