Chicken, Corn & Tomato Skillet
This nourishing, pure-and-simple comfort food that will fill your kitchen with enticing aromas.
1 cup fat-free, low-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes, with juice
1 large (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch squares
2/3 cup uncooked basmati rice
1 cup frozen corn
1 teaspoon dried basil
1/2 teaspoon pepper, or to taste
4 sprigs fresh basil for garnish
Stir together chicken broth and tomatoes with juice in large sauté pan. Bring mixture to a boil over high heat.
Stir in chicken, rice, corn, dried basil (if using), and pepper. When liquid returns to a boil, reduce heat to medium; cover, and cook for about 12 minutes or until chicken is cooked through and rice is tender. Stir in fresh basil (if using). Taste and adjust seasoning.
Garnish servings with fresh basil sprigs.
2 tablespoons minced fresh basil may be substituted for 1 teaspoon dried basil.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories225
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Calories from Fat7%
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Total Fat2g
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Total Carbohydrate37g
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Protein19g
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Sugars4g
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Cholesterol35mg
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Dietary Fiber4g
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Sodium160mg
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- DAILY VALUE
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Vitamin A13%
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Vitamin C25%
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Calcium6%
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Iron10%
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- DIETARY EXCHANGES
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Starch/Bread2
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Vegetable1
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Lean Protein1.5
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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