Skinny Rosemary Chicken and Brown Rice

By CarolineNGa

Ingredients

• 3-4 large chicken breasts, uncooked (I used 3, 8 ounce chicken breasts)
• 1 10 3/4 oz. can Campbell's cream of chicken soup (98% fat free)
• 1 1/2 cup water
• 1 cup brown rice (uncooked - I USED INSTANT RICE)
• 2 cups frozen vegetables
• 1 1/2 tsp rosemary garlic blend seasoning (set aside 1/2 tsp)
• 1 tsp onion powder
• 1 tbsp reduced fat Parmesan cheese shredded

Details

Servings 6
Adapted from skinnymom.com

Preparation

Step 1

Preheat oven to 350 degrees.

In a large bowl mix together water, cream of chicken soup, brown rice, and frozen vegetables. The cook time in this recipe is based on INSTANT rice. Cook time will vary if instant rice is not used.

Stir in 1 tsp rosemary garlic blend to the rice and vegetables.

Stir in 1 tsp onion powder to the rice and vegetables.

Transfer rice and vegetables mixture to a shallow baking dish (8x12).

Sprinkle remaining 1/2 tsp Rosemary Garlic blend over chicken.

Sprinkle Parmesan cheese on top of chicken and return to oven and bake for an additional 15 minutes.

10.Remove from oven, serve immediately, and enjoy!

Nutrition Information:
Calories: 258.3
Fat: 6.2g
Carbohydrates: 20g
Fiber: 3.1g
Protein: 29.1g
Sugars: .6g

Weight Watchers Points: 5