Tuesday, April 15, 2014

Chicken, Rice, and Parmesan Skillet

I'm on the fence with this one.  I think it was pretty easy.  (I wasn't home when D made it).  So "pretty easy" meals always get a plus.  It looks pretty.  But there wasn't a lot of it and it needed more salt (or we could use better parmesan). 

For lunch is was good but again, needed more, and some salt.

Not sure...

Chicken, Rice, and Parmesan Skillet

Yield: Serves 4 (serving size: 1 1/4 cups)

2 teaspoons olive oil
Photo: Brian Woodcock;
Styling: Cindy Barr
5 skinless, boneless chicken thighs, cut into bite-sized pieces (about 1 1/4 pounds)
1 cup chopped red bell pepper
3/4 cup uncooked quick-cooking basmati rice (such as Uncle Ben's)
1 1/2 cups water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 cups broccoli florets
2 ounces Parmesan cheese, shaved (about 1/2 cup)

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring occasionally. Add bell pepper and rice; cook 2 minutes, stirring occasionally. Add 1 1/2 cups water, black pepper, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add broccoli; cook 5 minutes or until broccoli is crisp-tender and rice is done. Sprinkle with Parmesan.

Nutritional Information
Calories: 412; Fat: 12.4g; Saturated fat: 4.3g; Monounsaturated fat: 4.9g; Polyunsaturated fat: 1.8g; Protein: 37g; Carbohydrate: 40g; Fiber: 3g; Cholesterol: 147mg; Iron: 3mg; Sodium: 506mg; Calcium: 199mg

Cooking Light APRIL 2014

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