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)
Ingredients
2 teaspoons olive oil
Photo: Brian Woodcock; Styling: Cindy Barr |
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)
Preparation
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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