|
Do something different with dinner. Add some spice with this healthy, low-fat chicken and rice recipe.
Makes 4 servings
1 pound boneless chicken breasts, cut into strips
1 chopped medium onion
1 diced green bell pepper
2 minced and seeded jalapeno peppers
2 minced cloves garlic
2 cups low-sodium chicken broth
1 14-oz can diced tomatoes, drained
1/2 cup frozen peas and carrots, thawed
1 tsp ground chili powder
1 tsp cumin
3/4 cup long grain brown rice
1 T olive oil
In a medium skillet sprayed with cooking spray, add the olive oil and sauté the chicken strips until cooked thoroughly, about 8 to 10 minutes. Set aside and keep warm.
In a large skillet, bring all remaining ingredients to a boil. Cover and simmer about 30 to 40 minutes, until rice has absorbed broth. Add chicken to rice and serve.
Per serving:
| Calories |
335 |
| Fat |
7.5 grams |
| Protein |
30.5 grams |
| Carbs |
37 grams |
| Fiber |
3.6 grams |
| Sodium |
460 mg |
|
|
|
External Source
 |
United States Department of Agriculture
|
|
Return to the previous page
|
