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 - Price Rite of Johnston
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
$8.88 avg/ea$2.69/lb
Fresh Lemon, each
$0.59
Violi Mediterranean Blend Vegetable Oils & Extra Virgin Olive Oil, 33.8 fl oz
$5.99$0.18/fl oz
Bowl & Basket Distilled White Vinegar, 32 fl oz
$1.19$0.04/fl oz
Fresh Curly Parsley, bunch
$1.29
Fresh Broccoli Crowns
$1.49 avg/ea$0.12/oz
Bowl & Basket Baby Carrots, 16 oz
$1.09$0.07/oz
Bowl & Basket Enriched Long Grain White Rice, 10 lb
$6.99$0.70/lb
Bowl & Basket Pesto Sauce, 6.7 oz
$2.29$0.34/oz
Fresh Garlic
$0.87 avg/ea$3.49/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.