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Herbed Chicken and Rice Recipe

Herbed Chicken and Rice Recipe

Marjoram, thyme, rosemary and sage make this main dish taste like Thanksgiving. Your family will love the crunchy surprise of chopped walnuts. —Cindy Reams, Philipsburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

Ingredients

  • 1/2 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1 tablespoon butter
  • 2 large carrots, shredded
  • 1 small onion, chopped
  • 2 cups hot water
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 1/8 teaspoon rubbed sage
  • 2 cups uncooked instant rice
  • 1/2 cup chopped walnuts

Directions

  • 1. In a large skillet, saute chicken in butter for 3-4 minutes. Add the carrots and onion; saute until tender.
  • 2. Add water and seasonings; bring to a boil. Stir in the rice. Cover and remove from the heat; let stand for 5 minutes. Garnish with walnuts. Yield: 5 servings.

Nutritional Facts

1-1/4 cups equals 299 calories, 11 g fat (2 g saturated fat), 31 mg cholesterol, 66 mg sodium, 35 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.