Diabetic One-Pot Chicken and Vegetables Yield: 4 servings Serving Size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken 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 Directions 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:406Protein:38 gSodium: 409 mgCholesterol:96 mgFat: 13 gCarbohydrates: 32 gExchanges: 2 Starch, 1 Vegetable, 4 Lean Meat
Source: Express Lane Diabetic Cooking Author: Robyn Webb _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
