Chicken and Peppers with Lemony Mustard Sauce
Minutes Prep time: 15
Minutes Total time: 35
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 35
Servings: 4
Difficulty: easy
1 cup long-grain white rice, uncooked
PAM® Original No-Stick Cooking Spray
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 pkg (0.87 oz each) chicken gravy mix
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup water
3 tablespoons Gulden's® Spicy Brown Mustard
1 tablespoon firmly packed brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 46 mg | 5% |
Carbohydrate | 51 g | 17% |
Cholesterol | 73 mg | 24% |
Total Fat | 5 g | 8% |
Iron | 3 mg | 17% |
Calories | 393 kcal | 20% |
Sodium | 581 mg | 24% |
Protein | 31 g | 63% |
Saturated Fat | 1 g | 6% |
Sugars | 6 g | 1% |
Vitamin C | 70 mg | 115% |
Cook rice according to package directions.
Spray large skillet with cooking spray. While cooking rice, add peppers; cook over medium-high heat 5 minutes, or until crisp-tender, stirring frequently. Remove bell peppers from skillet; set aside.
Combine gravy mix and ginger in medium bowl. Add chicken; toss to coat. Spray skillet with additional cooking spray. Add chicken; cook over medium heat 4 to 5 minutes, or until no longer pink in centers, stirring occasionally. Stir in water, mustard and sugar; bring to a boil. Return bell peppers to skillet; cook until heated through, stirring occasionally. Stir in lemon juice and salt. Serve over the rice.
Great Substitute: Omit brown sugar. Substitute 1/4 cup Gulden's® Zesty Honey Mustard for the 3 tablespoons brown mustard.
Chicken and Peppers with Lemony Mustard Sauce