1 lb. boneless skinless chicken thighs, cut into chunks
2 tsp. dried oregano leaves
4 cups cut-up assorted fresh vegetables (broccoli, carrots and green peppers)
1 can (14-1/2 oz.) reduced sodium fat-free reduced-sodium chicken broth
2 cups instant brown rice, uncooked
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Let's Make It
Heat dressing in large deep nonstick skillet on medium heat. Add chicken; sprinkle with oregano. Cook 5 min., stirring once.
Add vegetables and broth; simmer 5 min. Stir in rice; cover. Simmer 5 min. Turn off heat. Let stand, covered, 5 min. or until liquid is absorbed.
Grate 1 tsp. lemon peel; sprinkle over chicken. Cut lemon into 4 wedges; serve with chicken and rice mixture.
In this easy, low-calorie meal, the broccoli and peppers team up to provide a good source of vitamin C, and the carrots are rich in vitamin A.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 46g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.