Serving Size | ½ of recipe |
Calories | 397 |
Total Fat | 7.5 g |
Saturated Fat | 1 g |
Sodium | 688 mg |
Total Carbohydrate | 48 g |
Dietary Fiber | 5 g |
Protein | 34 g |
Ingredients | Measures |
---|---|
Uncooked brown rice | ½ cup |
Canola oil | 2 teaspoons |
Garlic clove, minced | 1 |
Boneless, skinless chicken breast halves, cut into ½-inch cubes | 2 |
Green bell pepper, chopped | ½ |
Yellow onion, chopped | ½ |
Stalk celery, chopped | 1 |
Dried basil ½ teaspoon dried oregano | ¼ teaspoon |
Jalapeno, chopped (optional) | ½ |
Salt | ¼ teaspoon |
Freshly ground black pepper to taste | |
Dash of cayenne pepper (optional) | |
Tomato puree (or puree diced tomatoes in a blender or food processor) | ¼ cup |
Reduced-sodium chicken broth | 1 cup |
Green onions, sliced | 2 |
Exchanges
4 very lean meats; 2 vegetables; 2 starches; 1 fat
Side Suggestions: Tossed Salad
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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