Recipes
Cowboy Chicken and Rice
6 servings
20 minutes total
Shopping list
Ingredients
- 2 cups frozen corn kernels
- 1 (10 oz) box frozen chopped spinach [or 1 (14.5 oz) can seasoned collard greens]
- 2 small tomatoes
- 1 ½ lb boneless, skinless chicken thighs (or breasts)
- 1 ½ teaspoon roasted garlic-herb seasoning
- 1 tablespoon red wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 (2 ct, 8.8 oz) package cooked brown rice
- 1 (15.5 oz) can white chili beans
Steps
- Set corn out to thaw. Microwave spinach 1–2 minutes until thawed; squeeze to remove excess liquid. Chop tomatoes coarsely (1 cup).
- Cut chicken into ½-inch pieces (wash hands); combine with seasoning and vinegar until blended. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil in pan, then add chicken; cook 3–4 minutes, stirring occasionally, until chicken is browned.
- Add rice, corn, and tomatoes to pan; cook and stir 2 minutes. Stir in spinach and beans; simmer 2–3 more minutes until chicken is 165°F. Serve.
Amount per ⅙ recipe serving: Calories 350, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 105mg, Sodium 500mg, Total Carb 40g, Fiber 7g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 20%