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20 Minute Garlic Rosemary Chicken & Brown Rice
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20 Minute Garlic Rosemary Chicken & Brown Rice

20 Min(s)
10 Min(s) Prep
10 Min(s) Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 tsp. canola oil
3 oz. boneless skinless chicken breast
1/4 tsp. garlic powder, divided
1/4 tsp. dried rosemary leaves, crushed, divided
2 tsp. very low-sodium chicken bouillon granules
1/2 cup instant brown rice, uncooked
1/2 cup frozen mixed vegetables
1 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cubed
1 Tbsp. PHILADELPHIA Fat Free Cream Cheese, cubed
2 Tbsp. COOL WHIP FREE Whipped Topping
8 fl oz (1 cup) drinking water
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Let's Make It
1
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/8 tsp. each of the garlic powder and rosemary. Cover. Cook 4 min. on each side or until chicken is cooked through. Remove chicken from skillet. Add 1/2 cup water and bouillon granules; stir. Bring to boil. Add rice with remaining garlic powder and rosemary; mix well. Top with chicken; cover. Cook on low heat 5 min. Remove from heat. Let stand 5 min.
2
Layer vegetables, VELVEETA LIGHT and cream cheese in microwavable bowl; cover. Microwave on HIGH 3 min. or until heated through, turning dish after 2 min. Stir until well blended.
3
Top JELL-O with whipped topping for dessert.
4
Serve meal with a glass of water.
Nutrition
Calories
460
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 660mg
29%
Total Carbohydrates 52g
19%
Dietary Fibers 6g
21%
Sugars 7g
14%
Protein 31g
62%
Vitamin A
90%
Vitamin C
6%
Calcium
45%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
1
* 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.
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