1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
cayenne pepper to taste
2 cups diced boneless skinless chicken thigh
3 tablespoons olive oil
2 cups chopped red bell pepper
2 cups diced onions
1 ½ cups vegetable stock (If using cooked rice, see Ann’s Tips)
2 cups diced tomatoes
1 ½ cups brown rice
Calories
304 cals
Fat
11 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
6 g
Carbohydrates
36 g
Sugar
7 g
Fiber
5 g
Protein
17 g
Sodium
553 mg
If you have 3 cups of cooked brown rice in your fridge or freezer use it for this dish with these changes. It will be a little heavier in texture but really, really tasty!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.