Please the crowd around your table with the savory flavors of our recipe for Broccoli Rice Pilaf with Grilled Chicken Breasts.
What You Need
Original recipe yields 4 servings
1 tub (8-oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 Tbsp. dried Italian seasoning
1 can (14.5 oz.) fat-free reduced-sodium chicken broth, divided
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup each chopped onion s and red peppers
1 cup frozen broccoli cuts, thawed, drained
1-1/2 cups instant brown rice, uncooked
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Let's Make It
Mix first 3 ingredients until blended; combine 1/2 cup cream cheese mixture and 2 Tbsp. broth until blended. Pour over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
Meanwhile, bring remaining broth and vegetables to boil in medium saucepan. Stir in rice; return to boil. Cover; simmer on medium-low heat 5 min. Remove from heat; stir in remaining cream cheese mixture. Let stand, covered, 5 min.
Serve chicken over rice mixture.
Stir 2 Tbsp. toasted PLANTERS Slivered Almonds into rice mixture before topping with chicken.
Prepare using PHILADELPHIA 1/3 Less Fat Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 4g
* 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.