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Chimichurri Chicken and Rice
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Chimichurri Chicken and Rice

50 Min(s)
20 Min(s) Prep
30 Min(s) Cook
Chimichurri is the surprise stir-in for this chicken and rice dish.
What You Need
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6 servings
Original recipe yields 6 servings
3 bone-in chicken breast s (2 lb.), cut in half
2 onion s, cut into wedges
1 cup long-grain white rice, uncooked
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
1
Heat oven to 350ºF.
2
Cook chicken and onions in Dutch oven or large deep skillet on medium heat 6 min. or until chicken is lightly browned, turning chicken after 3 min. and stirring onions occasionally. Remove from pan; cover to keep warm. Add rice to pan; cook and stir 30 sec. Add broth and half of Our Favorite Chimichurri; bring to boil. Add chicken and onions. (Do not stir.) Cover tightly.
3
Bake 30 min. Top with remaining Our Favorite Chimichurri. Bake, covered, 5 min. Top with cheese.
Kitchen Tips
Tip 1
Make Ahead
Our Favorite Chimichurri can be made in advance. Store in refrigerator up to 2 days before using as directed.
Tip 2
Substitute
Prepare using 2 lb. cut-up chicken pieces.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 13g
17%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 85mg
28%
Sodium 460mg
20%
Total Carbohydrates 32g
12%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 34g
68%
Vitamin A
30%
Vitamin C
15%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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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