CHICKEN TENDERLOINS AND VEGGIES

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Chicken Tenderloins and Veggies image

Make and share this Chicken Tenderloins and Veggies recipe from Food.com.

Provided by weekend cooker

Categories     Chicken Breast

Time 45m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs chicken tenderloins, 3/4 inch thick each
3 tablespoons margarine
1 (6 1/4 ounce) box Rice-A-Roni, fried rice and seasoning packet
2 1/2 cups water
1/8 teaspoon cayenne pepper
1/4 cup chopped red sweet bell pepper
1 (10 ounce) package frozen broccoli spears, thawed
1 (10 ounce) package frozen corn, thawed

Steps:

  • In a large skillet, brown chicken tenderloins in margarine, and then remove chicken to a largew mixing bowl.
  • In the same skillet with remaining butter, saute rice, until slightly browned, and spoon into bowl with chicken.
  • Add water, cayenne pepper, bell pepper, broccoli spears, and corn and mix well.
  • Spoon into sprayed 9x13 inch baking dish.
  • Cover and cook at 325 degrees for 25 minutes, or until rice and vegetables are tender.

Nutrition Facts : Calories 237.2, Fat 8.1, SaturatedFat 1.6, Cholesterol 65.8, Sodium 155.2, Carbohydrate 12.8, Fiber 2.7, Sugar 1, Protein 29.3

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