To lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.

Ingredients

  • 1 1/4 pounds skinless, boneless chicken breast, cut into 1-inch strips
  • 1 tablespoon olive or vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 1/4 cups fat-free chicken broth
  • 1 cup uncooked long grain rice
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground saffron or turmeric
  • 1 (14 1/2oz) can stewed tomatoes
  • 1 medium sweet red pepper, cut into thin strips
  • ¾ cup frozen peas

Directions

  1. In a 10-inch skillet heat oil over medium-high heat and cook chicken strips, in two batches, for 2 to 3 minutes or until no longer pink. Remove chicken from skillet. Set aside.
  2. Add onion and garlic to skillet; cook until onion has softened but not browned.
  3. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, for about 15 minutes.
  4. Coarsely chop stewed tomatoes and add with their juice to the pan. Add sweet red pepper and frozen peas. Cover and simmer about 5 minutes more or until rice is tender.
  5. Stir in cooked chicken. Cook and stir about 1 minute more or until heated through.

Food Exchanges: 1 starch, 1/2 lean meat.

Nutritional Info (per serving):
Makes 6 Servings
Calories: 297
Fat: 6g
Cholesterol: 50mg
Protein: 24g
Carbohydrate: 36g
Fiber: 2g
Sodium: 624mg

Recipe courtesy of Cooks Recipes Source: Better Homes and Gardens Magazine September 1992 issue.

ADW Diabetes

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

Latest posts by ADW Diabetes (see all)