Herbed Chicken and Vegetables with Brown Rice

Serves 4

Ingredients:

1	cup	River® Whole Grain Brown Rice
1	tsp	olive oil
1/2	cup	onions, chopped
1	tbsp	garlic, minced
1 1/2	cups	low-sodium, fat-free chicken broth
2	tbsps	all-purpose flour
1	cup	chicken breast, cooked and diced
3	cups	frozen mixed vegetables, thawed
1/2	tsp	sage
1/2	tsp	rosemary
1/2	tsp	thyme

Directions:

Prepare rice as per package directions.

Heat oil in a large non-stick skillet over medium heat. Sauté onion and garlic for 1 minute. Whisk together broth and flour. Add to skillet and bring to a boil, stirring constantly. Reduce heat to low and simmer 1 minute. Add all remaining ingredients and simmer 5 minutes. Serve over hot cooked brown rice.

Calories: 300 /serving

Total fat: 3.5 g

Sat. fat: 0.5 g

Cholesterol: 30 mg

Sodium: 290 mg

Carbohydrates: 49 g

Fiber: 4 g

Protein: 17 g

Sugars: 3 g

Brown Rice is an excellent source of whole grains.