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Low Fat One Pan Chili Chicken




Source of Recipe


Schmitty


List of Ingredients




Yield: 4 servings

2 teaspoons olive oil
3/4 pounds boneless, skinless chicken cut into cubes
1 small sweet onion, thinly sliced
1/2 pound small red potatoes cut into quarters, about 8 potatoes
Coarse salt
Cracked pepper
1 cup shredded carrots
1 garlic clove, minced
2 teaspoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (15 ounce) can whole plum tomatoes
3/4 cups long grain rice
1 1/2 cups low sodium, fat free chicken broth
1 cup frozen peas



Recipe



Heat the oil in a non-stick paella pan, wok pan or 12-inch skillet. Add the
chicken, and cook until golden brown on all sides, about 3 to 5 minutes.
Remove from pan and set aside. Add the onions and potatoes and cook, stirring
often, until onions have softened and are lightly golden, about 10 to 12
minutes. Season with salt and pepper. Add carrots, garlic, paprika, cumin, oregano, tomatoes, rice, broth and the cooked chicken. If it appears too dry, add more liquid. Bring to a boil and immediately reduce to a simmer. Cook, covered, for 20 minutes. Remove cover, add the peas to the top without stirring in. Cover and cook 5 minutes more or until rice is cooked through and soft.

Nutrition Info Calories 370.1 Protein 28.4 g Carbohydrates 47.8 g Total Fat 6.8 g
Saturated Fat 1.6 g Fiber 7.5 g