Chicken Rice and Green Beans
A perfect dish for the family to enjoy that is both full of flavor and maintains a low level of sodium that you’re looking for.
Makes
Serving size
Ingredients
2 cups frozen green beans, thawed and cut into 1-inch pieces
1-pound boneless, skinless chicken breasts, halved into four, 4-ounce pieces
¼ teaspoon black pepper
¼ teaspoon paprika
¼ teaspoon garlic powder
2 tablespoons oil, divided
1 cup of rice, precooked
2 tablespoons water
Instructions
- Thaw the green beans and slice into 1-inch pieces.
- Mix spices together and rub half of the mixture into the chicken.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Add chicken and brown both sides. Remove, cover and set aside.
- Lower heat to medium and heat remaining tablespoon of oil in the pan. Add the green beans and cook 3-4 minutes or until warmed through.
- Add the rice and remaining seasonings to the skillet and toss well.
- Reduce heat to medium-low. Place chicken on top of the rice and bean mixture, cover and cook 3 minutes.
- Add the water to the pan and cover and cook until chicken is 165° F, about 3-4 more minutes. If portions of chicken reach temperature before the others, pull them out and cover until remaining have finished.
- Serve scant 1 cup of beans and rice and one breast per person.
Cooking Tip
Looking for a lower carb option? Swap the rice with cooked cauliflower rice
Recipe developed by Molly Savoy, RD, LD
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