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Chicken and Brown Rice
Source: dLife

Chicken cooked with rosemary and garlic served over brown rice.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 284.9
Total Carbs 23.0 g
Dietary Fiber 2.0 g
Sugars 0.3 g
Total Fat 6.0 g
Saturated Fat 0.9 g
Unsaturated Fat 1.7 g
Potassium 385.3 mg
Protein 32.6 g
Sodium 237.4 mg
Dietary Exchanges
1 Fat , 1 1/2 Starch , 4 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  canola oil
1 lb  boneless skinless chicken breasts
0 3/4 tsp  garlic powder
0 3/4 tsp  dried rosemary
0.3333 cup  cold water
10 1/2 floz  fat free reduced sodium chicken broth
2 cup  cooked long grain brown rice
  1. Heat a large nonstick skillet over medium-high heat with the oil. Add the chicken and then sprinkle with half of the garlic powder and crushed rosemary. Cover, and cook for 4 minutes on each side, or until the chicken is cooked. Remove the chicken from the skillet and set aside.
  2. Add the water and broth to the skillet and stir to deglaze the pan. Bring to a boil, then add in the rice and remaining garlic powder and rosemary. Add the chicken back in and cover.
  3. Cook on low heat for 5 minutes, then remove from the heat and let stand, covered, for 5 minutes.

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