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In-A-Pinch Chicken Rice Bowl

ChickenGastro-PubStove-Top

Time: 10 minutes

Yield: 4 servings

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About

Meals ready in 10 minutes or less are hard to come by, especially when you're looking for a meal that will leave you feeling full and satisfied and truly nourished. Thankfully, even when you're in a pinch, In-A-Pinch Chicken Rice Bowl is at the ready! Savory rice cooked in chicken broth for extra flavor complements nicely with the ready-made chicken strips and the summer vegetables, thawed from the freezer, for both convenience and great taste! Never fear missing out on a square meal again with In-A-Pinch Chicken Rice Bowl!

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Ingredients

  • 1 cup instant rice, uncooked
  • 1 cup chicken broth
  • 2 teaspoons olive oil
  • 1/2 cup frozen chopped green pepper, thawed
  • 1/4 cup onion, chopped
  • 1 (9-ounce) package ready-to-use grilled chicken breast strips
  • 1/2 cup frozen corn, thawed
  • 1/2 cup frozen peas, thawed
  • 1 teaspoon dried basil
  • 1 teaspoon rubbed sage
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Step 1 -Cook the rice according to package directions, in the chicken broth.

Step 2 -In a large skillet over medium heat, heat the oil.

Step 3 -Sauté the green pepper and the onion in the hot oil until they are crisp-tender, about 2-3 minutes.

Step 4 -Stir the chicken, the corn, the peas, the basil, and the sage into the veggie mixture and cook until it is heated through, about 4-5 minutes.

Step 5 -Stir the cooked rice, the salt, and the pepper into the chicken mixture.

Step 6 -Serve.

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