Chicken Jambalaya

Adapted from CooksAid.com

Nutrition Facts

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

Servings and Times

Servings

Ingredients and Preparation

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	¼ teaspoon
Dried oregano	½ 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

Directions
Cook rice according to package directions, omitting fat and salt.
Heat oil in a Dutch oven or large pot over medium-high heat. Add garlic and chicken, and sauté 8 minutes. Stir in bell pepper, onion, and celery, and cook 8-10 minutes, until onions are golden brown.
Add basil, oregano, jalapeno, salt, pepper, cayenne pepper, and tomato puree, and cook 3 minutes, stirring occasionally.
Stir in chicken broth, cover, reduce heat to low, and simmer 20 minutes. Stir in rice, sprinkle with green onions, and serve.

Exchanges
4 very lean meats; 2 vegetables; 2 starches; 1 fat

Side Suggestions: Tossed Salad

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