Chicken, Brown Rice and Vegetable Skillet

Chicken, Brown Rice and Vegetable Skillet

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From: Diabetic Living Magazine

This colorful gluten-free chicken recipe with porcini mushrooms and artichoke hearts may seem a little gourmet with its fancy ingredients, but it's actually quite simple to make.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 2 tablespoons dried porcini mushrooms
  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • ½ cup sliced celery
  • ½ cup bite-size strips red or green sweet pepper
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1½ cups instant brown rice
  • 4 medium carrots, cut into matchstick-size strips
  • 2 cups chopped cooked skinless chicken breast (10 ounces)
  • 1 (14 ounce) can artichoke hearts, drained and halved
  • 1 teaspoon poultry seasoning
  • ½ teaspoon garlic-and-herb salt-free seasoning blend
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper


  • Prep

  • Ready In

  1. Place mushrooms in a small bowl; add enough boiling water to cover. Let stand for 5 minutes. Drain well; snip mushrooms and set aside.
  2. In a very large skillet, heat oil over medium heat. Add onion, celery, and sweet pepper; cook about 4 minutes or until tender, stirring occasionally.
  3. Add broth and mushrooms to skillet. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 5 minutes. Stir in carrots. Cook, covered, for 5 minutes more. Stir in chicken, artichokes, seasoning blend, garlic powder, salt, and black pepper. Heat through.

Nutrition information

  • Serving size: 1⅓ cup
  • Per serving: 290 calories; 5 g fat(1 g sat); 6 g fiber; 39 g carbohydrates; 23 g protein; 25 mcg folate; 48 mg cholesterol; 5 g sugars; 8,448 IU vitamin A; 18 mg vitamin C; 62 mg calcium; 3 mg iron; 661 mg sodium; 428 mg potassium
  • Nutrition Bonus: Vitamin A (169% daily value), Vitamin C (30% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 2 starch, 1 vegetable, ½ fat

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