Best Chicken Vegetable And Rice Medley Recipes

1-2-3 CHICKEN VEGETABLE RICE

1-2-3 Chicken Vegetable Rice image

Make and share this 1-2-3 Chicken Vegetable Rice recipe from Food.com.

Provided by Boomette

Categories Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup Dijon mustard
3 tablespoons liquid honey
2 tablespoons lemon juice
1 teaspoon minced garlic
1/2 teaspoon hot pepper sauce (or to taste)
2 cups sodium-reduced chicken stock
3 cups frozen mixed vegetables (any blend)
2 cups sliced cooked chicken breasts
2 cups minute rice instant rice, uncooked
1/4 cup chopped green onion

Steps:

Whisk the Dijon mustard, honey, lemon juice, garlic and hot pepper sauce until smooth; whisk in the chicken stock. Combine the vegetables, chicken and stock mixture in large nonstick skillet set over medium-high heat; bring to boil. Simmer for 5 minutes or until the vegetables are heated through.
Stir in the rice and return mixture to a boil. Remove from heat.
Cover and let stand for 10 minutes. Stir in the green onion.

30-MINUTE CHICKEN, VEGETABLES AND RICE

30-Minute Chicken, Vegetables and Rice image

This is a very healthy, easy meal to make, and you can easily change it around to suit your own needs and taste.

Provided by supernova

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 -2 tablespoon olive oil
1 shallot, sliced thin
2 garlic cloves, minced
1 lb chicken breast, cubed
1 (16 ounce) bag frozen vegetables (any kind)
1 (14 1/2 ounce) can chicken broth, fat-free
1/4 cup zesty Italian dressing
2 cups Minute brown rice, uncooked

Steps:

Heat oil in large skillet on medium heat.
Add shallots and garlic, cook until soft; about 1 to 2 minutes.
Add chicken,(i season meat with just a pinch of salt and pepper, optional), cook until just browned.
Add vegetables; cook; about 5 minutes, or until veggies are tender.
note: i always use different vegetables.
Stir in broth; bring to boil.
Stir in rice and dressing; cover, reduce heat to low.
Cook 10 minutes or until liquid is absorbed and chicken is cooked through.

GARLIC CHICKEN, VEGETABLE AND RICE SKILLET

Garlic Chicken, Vegetable and Rice Skillet image

You've got everything you need in just one-skillet . . . garlic-seasoned chicken breasts on a bed of rice mixed with colorful vegetables. Getting dinner on the table couldn't be easier . . . and it tastes great too.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

Vegetable cooking spray
1 ¼ pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 ¾ cups Swanson® Chicken Broth or Swanson® Chicken Stock
¾ cup uncooked white rice
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
⅓ cup grated Parmesan cheese
Paprika

Steps:

Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet.
Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese.
Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.

CHICKEN & RICE MEDLEY

Chicken & Rice Medley image

I had left over roasted chicken and needed something to make it with. My boys like when I just "whip something up" so we came up with this.

Provided by Suzanne Valerie

Categories One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups diced cooked chicken
2 cups rice
4 cups water
1 (14 1/2 ounce) can mixed vegetables
1 (10 1/2 ounce) can chicken soup
1 (7 ounce) can mushrooms
1 onion, diced
2 teaspoons chicken bouillon
garlic
chives (optional)
salt & pepper

Steps:

Combine water,soup,and rice in a large pot.
Add the rest of the ingredients.
Bring to a boil, stirring constantly.
Lower heat to a simmer and cover.
Simmer until all of the liquid is absorbed.

Nutrition Facts : Calories 593.1, Fat 7.6, SaturatedFat 2.1, Cholesterol 61.4, Sodium 490.8, Carbohydrate 96.2, Fiber 5.9, Sugar 5.3, Protein 32.2

CHICKEN GARDEN MEDLEY

Chicken Garden Medley image

After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, divided
1 small yellow squash, halved lengthwise and sliced
1 small zucchini, halved lengthwise and sliced
1/2 cup julienned sweet red pepper
1/2 cup julienned green pepper
1/4 cup thinly sliced onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chicken broth
1/2 cup half-and-half cream
8 ounces angel hair pasta, cooked and drained
2 tablespoons shredded Parmesan cheese

Steps:

In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.