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