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Baked Chicken and Rice with Autumn Vegetables
Source: dLife

A variety of vegetables add interest to this chicken and rice dish.

Prep Time: 20 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 315.4
Total Carbs 15.9 g
Dietary Fiber 3.3 g
Sugars 6.4 g
Total Fat 17.9 g
Saturated Fat 1.9 g
Unsaturated Fat 0.3 g
Potassium 393.6 mg
Protein 22.5 g
Sodium 685.9 mg
Dietary Exchanges
3 Fat , 1 Vegetables , 1 Starch , 3 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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Ingredients Directions
  1. Preheat oven to 425 degrees.
  2. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13 x 9 x 2 inches.
  3. Spray 10 inch skillet with cooking spray; heat over medium high heat. Cook chicken in skillet 5 minutes, turning occasionally, until brown. Remove chicken from skillet.
  4. Add water to skillet, heat to boiling. Pour boiling water over rice mixture; stir to mix. Stir in cheese. Place chicken on rice mixture.
  5. Cover and bake approximately 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.

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