Directions:
- Sprinkle chicken breasts with salt and pepper to taste. In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat until hot. Cook chicken in oil 4 to 5 minutes or until browned, turning once. Remove from skillet; cover to keep warm.
- Stir rice, cooking sauce and 1 1/2 cups water into skillet. Heat to boiling; cook 5 minutes, stirring frequently. Stir in beans and frozen corn; heat to boiling.
- Return chicken to skillet. Reduce heat; cover and simmer 20 to 25 minutes or until liquid is absorbed, rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165 degrees F). Sprinkle with olives and green onions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.97 Kcal (682 kJ) | ||
| Calories from fat | 20.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.32g | 4% | |
|---|---|---|---|
| Cholesterol | 16.73mg | 6% | |
| Sodium | 446.78mg | 19% | |
| Potassium | 131.45mg | 3% | |
| Total Carbs | 25.64g | 9% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 9.42g | 19% | |
| Iron | 0.1mg | 0% | |
| Calcium | 15.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 104.02 Kcal (436 kJ) | ||
| Calories from fat | 13.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 4% | |
|---|---|---|---|
| Cholesterol | 10.68mg | 6% | |
| Sodium | 285.16mg | 19% | |
| Potassium | 83.9mg | 3% | |
| Total Carbs | 16.36g | 9% | |
| Sugars | 1.91g | 12% | |
| Dietary Fiber | 1.21g | 8% | |
| Protein | 6.01g | 19% | |
| Calcium | 9.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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