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ONE-POT CHICKEN AND VEGETABLES*




Source of Recipe


Source: "Express Lane Diabetic Cooking"


Recipe Introduction


Yield: 4 servings
Serving size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken



List of Ingredients




- 1 tablespoon olive oil
- 1 cup sliced zucchini
- 1 cup sliced or shredded carrot
- 1/2 cup sliced green onions or red onion
- 1/2 cup sliced celery
- 1 (14-1/2 ounce) can diced tomatoes
- 1 pound cooked, diced chicken breasts
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground black pepper
- 2 cups cooked brown rice, hot

In a skillet over medium-high heat, heat the oil. Add
the zucchini, carrots, green or red onion, and celery
and saute for 5 minutes, stirring occasionally.

Add the canned diced tomatoes and lower the heat. Simmer for 5
minutes. Add the chicken and seasonings and simmer for 3 minutes.

Serve the chicken and vegetables over cooked rice.

Nutritional Information Per Serving:
Calories: 406, Fat: 13 g, Cholesterol: 96 mg, Sodium: 409 mg,
Carbohydrate: 32 g, Dietary Fiber: 5 g, Sugars: 6 g, Protein: 38 g
Diabetic Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat




Recipe