Rating: 3 stars
13 Ratings
  • 5 star values: 0
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

Chicken, Rice, and Parmesan Skillet is perfect for a sunny weekend al fresco lunch or dinner—and it's ready in just 20 minutes.

Adam Hickman
Recipe by Cooking Light April 2014

Gallery

Credit: Brian Woodcock; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

412 calories; fat 12.4g; saturated fat 4.3g; mono fat 4.9g; poly fat 1.8g; protein 37g; carbohydrates 40g; fiber 3g; cholesterol 147mg; iron 3mg; sodium 506mg; calcium 199mg.
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