Serve a tasty meal with My Food and Family and make this Chicken and Veggie Dinner. Ingredients include chicken thighs, brown rice, green beans and more.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
4 boneless skinless chicken thighs (1 lb.)
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 tsp. garlic powder
2 cups instant brown rice, uncooked
1/2 lb. fresh green beans, trimmed, cut in half
1 cup cherry tomatoes, halved
1/4 cup PLANTERS Sliced Almonds
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Let's Make It
Heat dressing in large nonstick skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned on both sides.
Add broth and garlic powder. Bring to boil; cover. Simmer on medium-low heat 10 min. Add rice and beans; stir. Cook 5 min. or until chicken is done (165°F).
Remove chicken from skillet, reserving remaining ingredients in skillet; cover chicken to keep warm. Add tomatoes and nuts to skillet; stir. Remove from heat; cover. Let stand 5 min. Serve chicken over rice mixture.
Prepare using 1-1/2 cups frozen cut green beans.
How to Prepare the Fresh Green Beans
Trim and discard stems and ends from beans. Wash beans just before cooking.
Low in both calories and sodium, this satisfying meal provides 1 cup of vegetables per serving to help you eat right.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 43g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.