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Nutrition Facts
Serving Size 438 g
(Approx. 4 Servings)
Amount Per Serving
Calories 530 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 700 mg 29%
Total Carbohydrate 54 g 18%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 42 g
Vitamin A 25% Iron 15%
Vitamin C 90% Calcium 8%
*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.

Sticky Bourbon Chicken and Rice Bowl

Prep Time
2 hours
Cook Time
45 minutes
Total Time
2 h 45 m
4  People


Recipe makes 4 Servings

1 Lb boneless skinless chicken breast
1 Tbsp brown sugar
1/4 cup(s) lower sodium soy sauce
1/4 cup(s) orange juice
1/4 cup(s) rice wine vinegar
1/4 cup(s) bourbon
2 Tbsp vegetable oil
1 Tbsp grated ginger, fresh
4 garlic cloves, chopped
1 cup(s) Atry Smoked Basmati Rice, dry
1 package Steamable H-E-B Broccoli Florets, 10 oz. package
1 cup(s) green onions, chopped into 1 inch pieces
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Combine chicken, brown sugar, soy sauce, orange juice, vinegar, bourbon, oil, ginger and garlic in a large resealable bag. Chill a minimum of 1 hour up to 24 hours.
Once chicken has marinated for the desired amount of time, place chicken and marinade from bag into a 9x13 baking dish.
Preheat oven to 350˚F.
Place baking dish in oven on the center rack. Bake chicken for 35 minutes turning periodically.
Meanwhile, cook both rice and broccoli florets according to package directions. Set aside.
Portion out both broccoli and rice into four separate bowls. Remove chicken breast from oven and slice chicken.
Top bowls with a generous amount of chicken, then sprinkle with green onion and a drizzle of remaining sauce.



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