Chicken and Vegetable Ragout

  • Yield 4 servings
  • Prep 40 minutes
  • Cook

Sauteed vegetables with tomatoes top chicken tenders and rice.


1 cup Uncle Ben’s Original Brown Rice
2 tablespoons olive oil, divided
1 pound chicken tenders
4 cloves cloves garlic, sliced
1 cup green beans
1 cup zucchini slices
1 cup mushroom slices
1-1/2 teaspoon chopped fresh basil leaves (1/2 teaspoon dried)
1/2 teaspoon fresh thyme leaves (1/4 dried)
2 -- tomatoes, cut or chopped into 8 pieces each


  1. Prepare rice according to package directions.  Heat 1 tablespoon oil in large non-stick skillet.  Add chicken and cook 2 to 3 minutes each side or until cooked through.  Remove from skillet and set aside.  Add remaining oil, garlic, green beans, zucchini and cook for 2  to 3 minutes.  Add mushrooms and herbs and cook 2 minutes more.  Add tomatoes and cook until heated through.  Spoon vegetable mixture  over chicken and serve with rice.



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