Chicken with Red Peppers & Rice
1 c. long grain rice
2 Tbsp. canola oil
1 1/2 lb. boneless skinless chicken breast, cut into 1/2-inch pieces
1 tsp. salt
2 red bell peppers, chopped
1/2 onion, diced
1 Tbsp. diced ginger
1 Tbsp. minced garlic
3 Tbsp. chopped cilantro
1 c. slivered almonds
Place rice in a small saucepan with 2 cups water. Bring to a boil,
cover, reduce to Low an
d simmer 12 minutes.
While rice is cooking, preheat a medium sauté pan to Medium-
High. Add oil and chic
ken (seasoned with salt and pepper) to hot pan
and sauté quickly until done, approx
imately 5 minutes.
Add remaining ingredients (reserving almonds for garnish) and
cook 5 minutes.
Remove from heat. Serve chicken over rice and garnish with
Calories: 380, Total Fat: 17g, Saturated Fat: 2g, Sodium: 125mg, Carbohydrates: 32g, Diet
ary Fiber: 4g, Protein: 33g