Sunshine Chicken and Rice recipe

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Ingredients

2 tablespoons buttery spread, divided
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 teaspoon steak seasoning (such as Montreal Steak Seasoning®)
1 cup sliced mushrooms
2 teaspoons minced garlic
2 cups water
1 tablespoon lemon juice
1 (5.4 ounce) package Knorr® Rice Sides™ - Herb & Butter
1 lemon, zested
1 avocado - peeled, pitted, and diced

Nutrition Info

280.3 calories
carbohydrate: 10.3 g
cholesterol: 47.3 mg
fat: 12.7 g
fiber: 4.1 g
protein: 20.5 g
saturatedFat: 7.4 g
servingSize: -
sodium: 242.4 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1 tablespoon buttery spread in a skillet over medium-high heat. Add chicken and brown, cooking and stirring. Season with Montreal steak seasoning. Cook until chicken is no longer pink inside, about 5 minutes. Transfer cooked chicken to a bowl.

  2. Melt remaining tablespoon buttery spread in the skillet. Add sliced mushrooms and garlic, cook and stir until lightly brown, about 2 minutes. Stir in water, lemon juice, and the Knorr® Rice Sides™ - Herb & Butter.

  3. Bring to a boil over high heat, stir and reduce heat to low. Cover and simmer until rice is tender, 7 minutes. Remove from heat. Stir in cooked chicken, lemon zest, and avocado.

Recipe Yield

6 servings

Recipe Note

Knorr® Rice Sides™ - Herb & Butter rice makes a quick one-skillet meal with chicken breast, but brightens and pops with the addition of lemon and avocado!

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