How to make it

  • Preheat oven at 350 F.
  • In a bowl, combine rice mix with contents of seasoning packet, carrots, peas and water chestnuts. Combine water and soup; pour over rice mixture and mix well. Transfer to a shallow 3-qt baking dish coated with non-stick cooking spray. Cover and bake at 350 for 25 minutes.
  • Meanwhile, sprinkle chicken with paprika and pepper. In a large non-stick skillet, cook chicken and garlic in oil for 5-6 minutes on each side or until lightly browned. Arrange chicken over rice mixture. Cover and bake 10-15 minutes longer or until a meat thermometer reaches 170 and rice is tender. Yield: 6 servings.
  • Serving size 1 chicken breast halve and ½ cup of the rice mixture.
  • Nutritional Values: Calories per serving: 314, Fat: 5g, Cholesterol: 68mg, Sodium: 762mg, Carbohydrate: 34g, Fiber: 4g, Protein: 31g.
  • Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable
  • NOTE: This is Diabetic Friendly and a low carb and low calorie recipe.

Reviews & Comments 1

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    " It was just okay "
    andreac ate it and said...
    great recipe. i would omit the peas though. but that's just my personal taste. 5 forks :)
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