Creole Chicken And Peppers

Creole Chicken And Peppers
Source: Two-Step Diabetes Cookbook. Recipe Credit: . Photo Credit: Renée Comet.
Summary
  • Prep time
    5 min
  • Cook time
    50 min
  • Servings
    4 Servings
  • Serving size
    1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice
  • Amount per serving Calories 300

  • Total Fat 13g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 70mg
  • Sodium 480mg
  • Total Carbohydrate 25g
    • Dietary Fiber 3g
    • Total Sugars 3g
  • Protein 23g
  • Potassium 440mg
  • Phosphorus 210mg

Choices/Exchanges: 1 Starch, 1 Vegetable, 3 Protein, 1 1/2 Fat

Ingredients

Ingredients

  • extra virgin olive oil (divided use)
    1 tbsp
  • chicken thighs (bone-in, skinned)
    4
  • frozen pepper stir-fry
    1/2
  • celery (sliced)
    1 cup
  • bay leaves (dried)
    1
  • thyme leaves (dried)
    1/2 tsp
  • picante sauce
    3/4 cup
  • brown rice
    1
Directions

Directions

  1. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Brown the chicken on one side, about 5 minutes. Turn and top with the remaining ingredients, except the rice. Bring to a boil, reduce heat to medium- low, cover, and cook 40 minutes or until done.

  2. Five minutes before serving, prepare rice according to package directions. Serve chicken mixture over rice.

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