Chicken Rice Skillet

Ingredients:

  • 1 teaspoon vegetable oil
  • 1 cup chopped onion
  • 1 clove minced garlic
  • 1 cup cooked chicken breast, diced
  • 15 oz can pinto beans, drained
  • 2 cups cooked brown rice
  • 1 teaspoon dried rosemary leaves
  • 1/2 teaspoon dried thyme leaves
  • Pinch cayenne pepper
  • 1 cup chicken broth
  1. Heat oil in large nonstick skillet over medium heat.
  2. Add the onion and garlic; saute 2-3 minutes.
  3. Add chicken, beans, rice, herbs and broth; cover pan and cook on low heat until liquid is evaporated, about 5 minutes. Serve hot. This dish goes great with a large tossed salad.

Nutrient analysis per serving (four, 1.5-cup servings):

  • 288 calories
  • 4.5 g fat
  • 1 g saturated fat
  • 299 mg sodium
  • 45 mg cholesterol
  • 38 g carbohydrate
  • 5 g fiber
  • 22 g protein