Chicken with Rice & Vegetables
Whip up a hearty and wholesome meal with this easy chicken, rice & vegetable recipe -- perfect for busy weeknights or family dinners!
Recipe - Dearborn Market
Chicken with Rice & Vegetables
Prep Time20 Minutes
Servings2
Cook Time20 Minutes
Calories475
Ingredients
4 WP Individually Wrapped Boneless Chicken Breast
¼ cup + 1 tablespoon lemon juice (divided)
2 Tbs olive oil
1 Tbs white vinegar
1 tsp fresh parsley
2/3 cup chopped broccoli crowns
2/3 cup Bowl & Basket baby carrots
2/3 cup Bowl & Basket Long Grain Rice
1/4 cup refrigerated prepared pesto
2 garlic clove, minced (optional)
Directions
- Thaw the chicken according to package instructions.
- In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Place chicken in large zip-top plastic bag; pour oil mixture over chicken and massage marinade into the chicken.
- Bring a pot of water to a boil. Blanch the carrots and broccoli for 2 minutes. Drain and set aside.
- Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165°, turning once.
- Prepare rice as label directs; drain and transfer to medium bowl. Stir in cooked vegetables, pesto, lemon juice, and ¼ teaspoon each salt and black pepper. Serve chicken with rice salad.
20 minutes
Prep Time
20 minutes
Cook Time
2
Servings
475
Calories
Shop Ingredients
Makes 2 servings
Grade A Family Pack Boneless Skinless Chicken Breasts
$9.87 avg/ea$2.99/lb
Lemon 1 ct, 1 each
$0.69
Pam Olive Oil No-Stick Cooking Spray, 5 oz
$5.99$1.20/oz
Heinz All Natural Distilled White Vinegar, 32 fl oz
$3.29$0.00/ml
Parsley Organically Grown - Curly, 1 each
$2.49
Broccoli Crowns, 1 ct, 12 oz
$1.12 avg/ea$0.09/oz
Bowl & Basket Baby Carrots, 16 oz
$1.49$0.09/oz
Not Available
Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz
$4.49$0.75/oz
Fresh Garlic
$1.25 avg/ea$4.99/lb
Directions
- Thaw the chicken according to package instructions.
- In medium bowl, whisk garlic, lemon juice, oil, vinegar, parsley, ½ teaspoon salt and ¼ teaspoon black pepper. Place chicken in large zip-top plastic bag; pour oil mixture over chicken and massage marinade into the chicken.
- Bring a pot of water to a boil. Blanch the carrots and broccoli for 2 minutes. Drain and set aside.
- Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack; cover and cook 15 minutes or until internal temperature reaches 165°, turning once.
- Prepare rice as label directs; drain and transfer to medium bowl. Stir in cooked vegetables, pesto, lemon juice, and ¼ teaspoon each salt and black pepper. Serve chicken with rice salad.