1lb.chicken breast, thinly sliced,
1green and red bell pepper, cut into thin strips,
1c.low sodium chicken broth,
1can unsweetened light coconut milk,
1 tsp.cayenne pepper,
1Tbsp.low sodium soy sauce,
5green onions, chopped,
1 tsp.canola oil,
1Heat oil in a large skillet over Medium heat. Add cooking oil and chicken. Cook a few minutes and then add in the soy sauce, cayenne, and lime juice. Cook an additional 2 minutes and then remove to a bowl.
2In the same pan, add in the bell peppers. Cook 4 minutes, stirring frequently and then add the rice. Cook an additional 3 minutes.
3Add in the stock and the coconut milk. Bring to a simmer, cover, and reduce heat to low. Cook covered for 20 minutes.
4Remove the pot from the heat and let stand for several minutes, still covered.
5Serve in a shallow bowl topped with green onion and cilantro.
Calories: 170, Total Fat: 8g, Saturated Fat: 1g, Sodium: 160mg, Carbohydrates: 8g, Dietary Fiber: 2g, Protein: 20g