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Recipes
Cowboy Chicken and Rice
6 servings
20 minutes total

Ingredients

  • 2 cups frozen corn kernels
  • 1 (10 oz) box frozen chopped spinach [or 1 (14.5 oz) can seasoned collard greens]
  • 2 small tomatoes
  • 1 ½ lb boneless, skinless chicken thighs (or breasts)
  • 1 ½ teaspoon roasted garlic-herb seasoning
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1 (2 ct, 8.8 oz) package cooked brown rice
  • 1 (15.5 oz) can white chili beans

Steps

    1. Set corn out to thaw. Microwave spinach 1–2 minutes until thawed; squeeze to remove excess liquid. Chop tomatoes coarsely (1 cup).
    2. Cut chicken into ½-inch pieces (wash hands); combine with seasoning and vinegar until blended. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place oil in pan, then add chicken; cook 3–4 minutes, stirring occasionally, until chicken is browned.
    3. Add rice, corn, and tomatoes to pan; cook and stir 2 minutes. Stir in spinach and beans; simmer 2–3 more minutes until chicken is 165°F. Serve.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 350, Total Fat 9g, Sat Fat 1.5g, Trans Fat 0g, Chol 105mg, Sodium 500mg, Total Carb 40g, Fiber 7g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 30g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 20%