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Nutrition Facts
Serving Size 244 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 60
% Daily Value*
Total Fat 7 g 11%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 380 mg 16%
Total Carbohydrate 23 g 8%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 21 g
Vitamin A 25% Iron 10%
Vitamin C 15% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken and Rice with Mushrooms

Prep Time
25 minutes
Cook Time
55 minutes
Total Time
1 h 20 m
6  People


Recipe makes 6 Servings

1 Lb boneless, skinless chicken breasts
1 Tsp paprika
3/4 Tsp fine sea salt, divided
1/2 Tsp black pepper
1/2 Tsp olive oil, divided
3/4 cup(s) white onion, chopped
8 Oz cremini mushrooms, sliced
3/4 cup(s) brown rice
2 cup(s) frozen peas, thawed
1 Tbsp thyme, chopped
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Cut chicken in 1-inch pieces and season with paprika, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a skillet on medium heat. Add chicken and sauté 5 minutes or until browned. Remove chicken from pan and set aside.
Heat remaining olive oil in same skillet on medium-high, add onion, cremini mushrooms and remaining salt and pepper. Sauté 4 minutes or until browned.
Add 2 cups water and rice and bring to a boil.
Cover skillet and reduce heat to medium-low and simmer 35 minutes.
Stir in chicken, peas and thyme; cook 10 minutes until chicken is fully cooked and rice is tender.


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