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Publix Aprons

Cowboy Chicken and Rice

Cowboy Chicken and Rice
Total Time:
20 minutes


1 (14.5-oz) can seasoned collard greens
2 small tomatoes, chopped (about 1 cup)
1 1/2 lb boneless skinless chicken breasts
1 1/2 teaspoons roasted garlic & herb seasoning
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
1 (2-ct, 8.8-oz) package precooked brown rice
2 cups corn kernels, thawed if frozen
1 (15.5-oz) can white chili beans


  1. Drain greens and discard liquid. Chop tomatoes roughly. Cut chicken into small, 1/2-inch pieces (wash hands); combine with seasoning and vinegar until blended.
  2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil in pan then add chicken; cook 3–4 minutes, stirring occasionally, or until chicken is browned. Add rice, corn, and tomatoes to pan; cook 2 minutes.
  3. Stir in greens and beans; simmer 2–3 more minutes, or until steaming and chicken is 165°F. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 360kcal; FAT 7.00g; SAT FAT 1.50g; TRANS FAT 0.00g; CHOL 65mg; SODIUM 520mg; CARB 42g; FIBER 7.00g; SUGARS 4g; PROTEIN 30g; CALC 15%; VIT A 35%; VIT C 25%; IRON 15%

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