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canola oil boneless skinless chicken breast garlic powder rosemary chicken bouillon granules instant brown rice mixed vegetables Philadelphia fat-free favorite flavor water
Viewed: 32 - Published at: 8 years agoIngredients
- 1 tsp. canola oil
- 3 oz. boneless skinless chicken breast
- 1/4 tsp. garlic powder, divided
- 1/4 tsp. dried rosemary leaves, crushed, divided
- 2 tsp. very low-sodium chicken bouillon granules
- 1/2 cup instant brown rice, uncooked
- 1/2 cup frozen mixed vegetables
- 1 oz. VELVEETA LIGHT Reduced Fat Pasteurized Prepared Cheese Product, cubed
- 1 Tbsp. PHILADELPHIA Fat Free Cream Cheese, cubed
- 1 , Favorite Flavor
- 2 Tbsp. COOL WHIP FREE Whipped Topping
- 8 fl oz (1 cup) drinking water
Method
- Heat oil in large nonstick skillet on medium-high heat.
- Add chicken; sprinkle with 1/8 tsp.
- each of the garlic powder and rosemary.
- Cover.
- Cook 4 min.
- on each side or until chicken is cooked through.
- Remove chicken from skillet.
- Add 1/2 cup water and bouillon granules; stir.
- Bring to boil.
- Add rice with remaining garlic powder and rosemary; mix well.
- Top with chicken; cover.
- Cook on low heat 5 min.
- Remove from heat.
- Let stand 5 min.
- Layer vegetables, VELVEETA LIGHT and cream cheese in microwavable bowl; cover.
- Microwave on HIGH 3 min.
- or until heated through, turning dish after 2 min.
- Stir until well blended.
- Top JELL-O with whipped topping for dessert.
- Serve meal with a glass of water.
