Lemon Basil Chicken and Vegetables

Lemon Basil Chicken and Vegetables

Chicken breasts + a bag of frozen veggies + stir-fry sauce and a skillet, you've got dinner in 30 minutes!

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
cup uncooked brown rice
1
pound boneless skinless chicken breasts
1/4
teaspoon coarsely ground pepper
1/4
teaspoon garlic powder
1
medium onion, cut into thin wedges
1
bag (1 pound) frozen baby bean and carrot blend
3/4
cup water
1/2
cup lemon-basil stir-fry sauce
1
teaspoon cornstarch
  1. Cook rice as directed on package.
  2. Meanwhile, cut chicken into 2x1/4-inch strips. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with pepper and garlic powder. Cook and stir 4 to 6 minutes or until brown. Add onion; cook and stir 2 minutes.
  3. Stir in frozen vegetables and water. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are tender.
  4. Mix stir-fry sauce and cornstarch until smooth; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Divide rice among bowls. Top with chicken mixture.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Either Szechuan or ginger-garlic stir-fry sauce can be used instead of the lemon-basil stir-fry sauce. Add 1 teaspoon each lemon juice and chopped fresh basil leaves to match the flavor of this recipe.
Variation
Choose any blend of frozen vegetables that happen to be a family favorite. One suggestion: frozen baby peas, carrots, pea pods and corn.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 65),
  • Total Fat 7g
    • (Saturated Fat 2g,),
  • Cholesterol 70mg;
  • Sodium 630mg;
  • Total Carbohydrate 61g
    • (Dietary Fiber 8g,
  • Protein 33g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.