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Add a photoServings: 2
Ingredients
- 2 x Chicken breasts without skin
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt and pepper
- 1/2 med Onion, diced
- 1 med Bell pepper, diced
- 3 x Cloves garlic, chopped
- 1/2 c. Long-grain rice, rinsed and liquid removed
- 1 c. Low sodium chicken broth
- 1/2 tsp Saffron threads
- 1/4 c. Dry sherry
- 4 x Plum tomatoes, diced
- 1/2 c. Frzn peas
- 8 x Green olives, pitted, halved
- 1 x Clove garlic, crushed
- 2 tsp Extra virgin olive oil
- 1/2 loaf french bread loaf
Directions
- Preheat oven to 350. Heat 1/2 Tablespoons oil n a nonstick skillet. Cut chicken into small pcs and borwn on all sides, about 2 min per side. Remove chicken, and season with salt and pepper.
- Add in remaining 1/2 Tablespoons oil to pan and saute/fry onions, without browning, 5 mnutes. Add in bell pepper and garlic and saute/fry 5 min more.
- Place rice in a strainer and rinse under cool water. Drain well and add in to skillet. Saute/fry 1 minute. Add in chicken stock and saffron. Bring to the simmer and add in sherry and tomatoes. Cover and simmer 5 min.
- Return chicken to skillet and simmer, covered, 15 min more.
- Add in peas and olives and cook 2 min. Taste for seasoning and add in more salt and pepper if needed.
- Prpeare bread: Add in garlic to 2 teaspoon extra virgin olive oil and brush on top of bread.
- Place in 350 oven to hot through, about 5 to 7 min.
- Serving Ideas : Tossed Green Salad and hot French bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 730g | |
| Recipe makes 2 servings | |
| Calories 655 | |
| Calories from Fat 234 | 36% |
| Total Fat 26.28g | 33% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 1474mg | 61% |
| Potassium 1208mg | 35% |
| Total Carbs 76.77g | 20% |
| Dietary Fiber 9.9g | 33% |
| Sugars 15.26g | 10% |
| Protein 24.34g | 39% |
