Sun-Dried Tomato Chicken and Rice
Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 2 lb boneless, skinless chicken thighs, cubed
- ¼ tsp salt
- ¼ tsp pepper
- 2 Tbsp olive oil
- 1 cup chopped sun-dried tomatoes in oil
- 1 cup half-and-half
- 1 cup low-sodium chicken broth
- ⅓ cup capers
- 1 (5-oz) pkg baby spinach
Instructions
- Cook rice according to package directions.
- Meanwhile, sprinkle chicken with salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 6 to 7 minutes or until browned.
- Reduce heat to medium. Add tomatoes, half-and-half, broth, and capers to skillet; cook 2 to 3 minutes or until slightly thickened. Stir in rice and spinach; cook until spinach wilts and chicken is done.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
471
|
471
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 37 | 37 |
| Carb (g) | 47 | 47 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 539 | 539 |
Quick & Healthy Meal Plan
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