BBQ Chicken, Veggies and Rice Skillet recipe

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Ingredients

1 tablespoon olive oil
½ onion, chopped
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves, cut into 1/2-inch cubes
Salt to taste
Ground black pepper to taste
¼ cup barbeque sauce
1 (5.5 ounce) package Knorr® Rice Sides™ - Rice Pilaf
2 cups water
1 tablespoon buttery spread
1 cup frozen corn kernels, thawed, or fresh corn kernels
1 green onion (green tops only), sliced

Nutrition Info

406.4 calories
carbohydrate: 47.6 g
cholesterol: 69.2 mg
fat: 10.3 g
fiber: 2.7 g
protein: 30.3 g
saturatedFat: 2.1 g
servingSize: -
sodium: 699.5 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium high heat. When oil is hot, add the onions and red peppers and cook and stir until the onion becomes translucent, about 2 minutes. Season the chicken with salt and pepper and add to the skillet. Saute until it begins to brown, 2 to 4 minutes. Add the BBQ sauce and stir until combined. Transfer mixture to a bowl.

  2. Add Knorr® Rice SidesTM- Rice Pilaf, water and buttery spread to the skillet and bring to a boil. Cover and reduce heat to medium-low and continue cooking for 5 minutes. Stir in corn, cover and cook an additional 2 minutes. Return chicken mixture to the pan, stir to mix thoroughly. Remove from heat and let stand 2 minutes.

  3. Serve topped with chopped green onions.

Recipe Yield

4 servings

Recipe Note

Get the flavors of your backyard BBQ without having to step outside!

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