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Balsamic Chicken and Rice Skillet

Prep time 12 mins
Cook time 33 mins
Yield 4 servings (serving size: 2 thighs and about 3/4 cup rice mixture)

Ingredients

  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 chicken thighs, skinned
  • 2 teaspoons olive oil
  • 1 cup uncooked jasmine rice
  • 1 (14.5-ounce) can diced tomatoes, un-drained
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 295
  • fat 7.6 g
  • satfat 1.6 g
  • protein 30.0 g
  • carbohydrate 26.4 g
  • cholesterol 107 mg
  • iron 3.3 mg
  • sodium 812 mg
  • caloriesfromfat 23 %
  • fiber 2.5 g
  • calcium 55 mg

How to Make It

  1. Sprinkle thyme, salt, and pepper over 1 side of chicken.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken, seasoned side down; cook 4 minutes or until browned. Turn chicken; cook 3 minutes.

  3. Transfer chicken to a plate; set aside and keep warm. Add rice to pan; cook, stirring constantly, 1 minute. Add tomatoes and broth; bring to a simmer. Return chicken to pan; cover, and simmer over medium-low heat 20 minutes or until chicken is done and rice is tender. Sprinkle chicken with parsley.

Oxmoor House Healthy Eating Collection