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Chicken and Rice

Chicken and Rice

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Serve up a delicious feast this week with juicy chicken breast mixed with an array of fresh vegetables and Hellmann's® Real Mayonnaise. Ideal for lunch or dinner.
  • 1 boneless, skinless chicken breast (about 5 oz./140 g)
  • 1/4 tsp. (1 mL) ground black pepper
  • 1 1/2 cups (375 mL) cooked long grain rice
  • 1/4 cup (60 mL) sliced celery
  • 1/4 cup (60 mL) sliced green onions
  • 1 can (8 oz.) (250 g) water chestnuts, chopped
  • 1/2 small red bell pepper, chopped
  • 1/4 cup (60 mL) sliced almonds, toasted
  • 1/2 cup (125 mL) Hellmann’s® Real Mayonnaise
  • 2 Tbsp. (30 mL) soy sauce
  • 1 Tbsp. (15 mL) Maille Dijon Mustard
  • 1 Tbsp. (15 mL) rice wine vinegar
  • 1 Tbsp. (15 mL) lemon juice
  • 1 tsp. (5 mL) sesame oil

Nutritional information

 

Amount per serving

Calories270
Calories from Fat150
Total Fat17g
Saturated Fat1.5g
Trans Fat0g
Cholesterol15mg
Sodium500mg
Total Carbs16g
Dietary Fiber2g
Sugars1g
Protein8g
Calcium2%
Iron4%
Vitamin C20%
Vitamin A4%
  • 1 Preheat oven 350°F (180°C).
  • 2 Season chicken with black pepper and arrange on baking sheet. Bake until chicken is thoroughly cooked, about 25 minutes. Cool, then cut into bite-size pieces.
  • 3 Combine cooked chicken, rice, celery, green onions, water chestnuts, red pepper and almonds; set aside.
  • 4 Combine Hellmann's® Real Mayonnaise, soy sauce, Maille Dijon Mustard, vinegar, lemon juice and sesame seed oil in small bowl with wire whisk. Pour over chicken and vegetables; toss. Garnish, if desired, with mandarin oranges.