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
Wholesome Pantry Thin Sliced Boneless Skinless Fresh Chicken Breasts
$6.10 avg/ea$6.49/lb
Fresh Lemon, each
$1.00
Botticelli Everyday Cooking Extra Virgin Olive Oil, 16.9 fl oz
$13.29$0.79/fl oz
Heinz All Natural Distilled White Vinegar, 32 fl oz
$3.29$0.00/ml
Fresh Organic Italian Parsley, bunch
$1.99
Fresh Broccoli Crowns
$1.72 avg/ea$2.29/lb
Bowl & Basket Baby Carrots, 1 lb
$1.49
Not Available
Barilla Rustic with Italian Basil Pesto Sauce, 6.5 oz
$4.79$0.80/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.