One-Pot Chicken and Vegetables

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

1. 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.
2. Add the canned diced tomatoes and lower the heat. Simmer for 5 minutes. Add the chicken and seasonings and simmer for 3 minutes.
3. Serve the chicken and vegetables over cooked rice.

Calories: 406
Protein: 38 g
Sodium: 409 mg
Cholesterol: 96 mg
Fat: 13 g
Carbohydrates: 32 g
Exchanges: 2 Starch, 1 Vegetable, 4 Lean Meat

Source: Express Lane Diabetic Cooking

Author: Robyn Webb

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/453.shtml