Creamy Chicken and Rice
Ingredients
- 3 (8-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ¼ cup canola oil
- 1¾ cups low-sodium chicken broth
- 1 (10.75-oz) can low-fat cream of chicken soup
- 1 cup instant brown rice
- ¼ cup sliced almonds
- 1 Tbsp dried thyme
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Sprinkle with salt and pepper.
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 4 minutes per side or until browned.
- Whisk together broth and soup; pour over chicken. Bring to a boil, and stir in rice; cover, reduce heat, and simmer 20 minutes or until rice is tender. Sprinkle with nuts and thyme. Refrigerate leftovers up to 3 days.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
374
|
374
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 1 | 1 |
| Protein (g) | 31 | 31 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 474 | 474 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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