Zesty Chicken with Brown Rice
- 2 cups brown rice
- 4 cups water
- 4 skinless, boneless chicken breast halves, cut into 1-inch strips
- 1 can diced tomatoes, low-sodium
- 1 cup chili sauce, low-sodium
- 1-1/2 cups green pepper, chopped
- 1-1/2 cups cups celery, chopped
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 1 Tbsp. fresh basil, chopped (or 1 tsp. dried)
- 1 Tbsp. fresh parsley, chopped (or 1 tsp. dried)
- 1/4 tsp. crushed red pepper
- 3/4 tsp. salt
- 3 Tbsp. olive oil
Heat 2 Tbsp. of olive oil in a large pot on medium heat. Add rice and stir until it starts to crackle (about 2 minutes). Add water and 1/2 tsp. of salt. Cover pot and bring to a boil, then reduce heat and allow to cook for about 30 minutes, until rice is soft. In a deep skillet, add 1 Tbsp. of olive oil and preheat over high heat. Cook chicken in skillet until no longer pink (about 4 minutes). Reduce heat and add all other ingredients. Bring to a boil, then reduce to a simmer and cover for 10 minutes. Serve over the cooked brown rice. Makes 4 servings.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Nutritional Information: (per serving)
Calories: 310
Protein: 31 g
Fiber: 5 g
Carbs: 43 g
Fat Total: 6 g
Saturated Fat: 1 g
