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Herbed Chicken and Rice

Total Time

Prep/Total Time: 30 min.

Makes

5 servings

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
Herbed Chicken and Rice Recipe photo by Taste of Home

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.

Nutrition Facts

1-1/4 cups: 299 calories, 11g fat (2g saturated fat), 31mg cholesterol, 66mg sodium, 35g carbohydrate (0 sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

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