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Chicken and Rice Skillet















Trans-fat Free, Good source of fiber


1 pound chicken breasts
or thighs, skinned and boned, cut into strips 1/2 inch wide
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
8 ounces hot italian sausages
or sweet, or chorizo, sliced 1/4 inch thick
1 each yellow onion
finely chopped, about 1 cup
1 each sweet red bell peppers
cored, seeded and cut into strips 1/4 inch wide
2 cloves garlic
peeled and minced
1 cup long grain rice
2 cups chicken broth
3 each italian plum (roma) tomatoes
1 teaspoon cumin
1 teaspoon thyme
crumbled, dried
1 cup green peas
frozen, thawed
8 each black olives
or green, pitted, sliced


Sprinkle the chicken with ¼ teaspoon each of the salt and black pepper.

In a 12 inch nonstick skillet, heat the oil over moderate heat.

Add the chicken breasts and, if desired, the sausage and sauté stirring frequently, for 5 minutes, or until lightly browned.

Transfer to a plate.

Add the onion and red pepper to the skillet, sprinkle with the sauté, stirring for 5 minutes or until softened.

Add the garlic and rice and sauté stirring for 1 minute.

Add the stock, tomatoes, cumin and thyme and bring to a boil over high heat.

Lower the heat and simmer, covered, for 15 minutes or until the rice is tender.

Add the peas, chicken, sausage and olives, if using to the skillet and mix well.

Simmer for 5 minutes or until the peas are tender and the chicken and sausage are heated through.

Serve with a green salad.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 487g (17.2 oz)
Amount per Serving
Calories 69435% of calories from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 132mg 44%
Sodium 1303mg 54%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 16%
Sugars g
Protein 110g
Vitamin A 43% Vitamin C 90%
Calcium 8% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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