Garlic Chicken Vegetable And Rice Skillet Recipes

GARDEN VEGETABLE & CHICKEN SKILLET

Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 13

Garden Vegetable & Chicken Skillet image

Steps:

In a large skillet, saute the chicken, squash, onion and carrot in butter for 5-6 minutes or until chicken is no longer pink; drain. Add the spinach, garlic, salt, thyme and pepper; cook 2 minutes longer., Stir in rice and water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until rice is tender. Stir in lemon juice.

Nutrition Facts : Calories 355 calories, Fat 11g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 453mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 3g fiber), Protein 38g protein. Diabetic Exchanges

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium yellow summer squash, chopped
1 medium onion, chopped
1 medium carrot, chopped
2 tablespoons butter
3 cups fresh baby spinach
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup uncooked instant brown rice
1-1/4 cups water
1 tablespoon lemon juice

CHICKEN RICE SKILLET

Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. -Jan Balata, Kilkenny, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Chicken Rice Skillet image

Steps:

In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 990mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
2 cups frozen green beans, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) chicken broth
1/4 cup water
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups uncooked instant rice

CHICKEN VEGETABLE SKILLET

In my mid-thirties I realized I had to do something about my health. So I took matters into my own hands and started creating more healthy recipes. This recipe is the result of several experiments with garden-fresh zucchini. I haven't heard any complaints yet! -Katherine Preiss, Penfield, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Chicken Vegetable Skillet image

Steps:

Place bread crumbs in a large resealable plastic bag. Add chicken and shake to coat. In a large skillet coated with cooking spray, cook chicken in 1 teaspoon oil over medium heat until juices run clear. Remove and keep warm., In the same skillet, saute onion and carrot in remaining oil until crisp-tender. Add the zucchini, squash, garlic, pepper and salt; saute 4-5 minutes longer or until vegetables are tender. Return chicken to pan; sprinkle with cheese.

Nutrition Facts : Calories 259 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 304mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges

Ingredients

2 tablespoons seasoned bread crumbs
1/2 pound boneless skinless chicken breast, cut into 1-inch strips
2 teaspoons canola oil, divided
1 small onion, chopped
1/2 cup sliced fresh carrot
1 small zucchini, sliced
1 small yellow summer squash, sliced
2 garlic cloves, minced
1/4 teaspoon pepper
1/8 teaspoon salt
2 tablespoons shredded Asiago cheese

More about "garlic chicken vegetable and rice skillet recipes"

ONE POT CHICKEN AND RICE RECIPE {HEALTHY}

Web Jul 19, 2020 Add the garlic and cook until fragrant, about 30 seconds additional. Add the cubed chicken, and season with oregano, salt and …
From feelgoodfoodie.net
Ratings 469
Category Entree
Cuisine American
Total Time 35 mins

In a large pot of medium heat, heat the olive oil. Cook the onions until soft and translucent, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds additional.
Add the cubed chicken, and season with oregano, salt and pepper to taste and cook until the chicken is cooked, about 5-7 minutes.
Add the rice and cook with the chicken to lightly toast, about 1-2 minutes. Add the vegetables you're using (carrots, corn and peas), season with salt and pepper, then pour the chicken broth on top.
Mix all the ingredients together, bring to a boil, then reduce the heat to low, cover with a tight-fitting lid and simmer for 15 minutes, until rice is fully cooked. Remove from heat and allow the steam to continue cooking the rice for 5-10 more minutes.

Garlic Chicken Vegetable And Rice Skillet Recipes

GARDEN VEGETABLE & CHICKEN SKILLET

Here's a fantastic way to add fresh spring veggies to your diet. Featuring a trio of bright vegetables, rice and chicken, this makes a perfect one-dish meal. -Taste of Home Test Kitchen

CHICKEN RICE SKILLET

Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. -Jan Balata, Kilkenny, Minnesota

CHICKEN VEGETABLE SKILLET

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