1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1 pkg. (12 oz.) frozen mixed vegetables (I used a California blend.)
1 cup instant brown rice
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Let's Make It
Place the chicken pieces into a re-sealable container. Pour 2 tbsp. dressing over top of the chicken, seal, and refrigerate for at least 4 hours and up to overnight.
Remove chicken from dressing discard dressing. Heat a large skillet over medium-high heat. Add the marinated chicken and turn often until cooked through, about 8 minutes. When the chicken is almost cooked through, add in the frozen veggies. Turn the heat down to medium, add in the remaining dressing , and continue cooking until the vegetables are heated through- about 5 minutes.
While the chicken is cooking, prepare the brown rice according to the package directions. Set aside.
Serve the chicken & veggies alongside the brown rice. Enjoy!
If you can get your hands on a nice fresh veggie blend, free feel to use it instead. The frozen veggies provide a great and quick alternative to fresh veggies during the winter months. But if you’re looking to stick to fresh ingredients, just increase the cooking time by 5-10 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.