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Chicken and Rice with Autumn Vegetables

Serves: 4
Total Calories: 381

Ingredients

1 (6 1/2-ounce) package chicken flavored rice mix
2 cups 1 1/2 inch cubes butternut squash
1 medium zucchini, cut lengthwise in half, then crosswise into 3/4 inch slices
1 medium red bell pepper, cut into 1 inch pieces (1 cup)
4 boneless skinless chicken breast halves (about 1 1/4 pounds)
2 cups water
1/2 cup garlic and herb pasteurized process cheese spread

Directions:

Heat oven to 425°. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13 9 2 inches.
Spray 10-inch skillet with cooking spray heat over medium-high heat. Cook chicken in skillet 5 minutes, turning once, until brown. Remove chicken from skillet.
Add water to skillet heat to boiling. Pour boiling water over rice mixture stir to mix. Stir in cheese. Place chicken on rice mixture. Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

1 Serving: Calories 340 (Calories from Fat 125) Fat 14g (Saturated 7g) Cholesterol 105mg Sodium 320mg Carbohydrate 23g (Dietary Fiber 2g) Protein 32g
% Daily Value: Vitamin A 76% Vitamin C 58% Calcium 8% Iron 14%
Diet Exchanges: 1 Starch, 4 Lean Meat, 2 Vegetable

Try This
Buttercup squash can be used if butternut is not available. Butternut squash is a long, tan-colored squash with a bulbous end while the buttercup variety is round with a flat bottom and dark green color. Buttercup has a drier texture, but both are sweet tasting.

Nutritional Facts:

Serves: 4
Total Calories: 381
Calories from Fat: 69

This Chicken and Rice with Autumn Vegetables recipe is from the Betty Crocker's Best Chicken Cookbook Cookbook. Download this Cookbook today.


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