Here's my first recipe . I love this recipe because it's easy and it's packed with vitamins and minerals. Be sure to check out the notes at the bottom of the page for information on nutrition, cost, and versatility of this dish.
CHICKEN CACCIATORE
1 lb skinless, boneless chicken breasts, cut into bite-sized pieces
(chicken was fed all vegetarian diet, no hormones or steroids added, cage free - see cost note below)
½ medium onion, coarsely chopped
1 small organic green pepper, chopped (see cost note below)
1 T canola oil
15 oz tomato sauce
14.5 oz petite diced tomatoes
2 tsp minced garlic
½ tsp oregano
½ tsp pepper
6 cups cooked brown rice
In a skillet, cook the chicken, onion, garlic, and green pepper in oil until the chicken is cooked through and the vegetables are tender. Add tomato sauce, tomatoes, and seasonings; bring to a boil. Reduce heat, simmer for 5 minutes or until heated through. Serve over rice.
NUTRITION
calories = 333
fat = 4.9 grams
saturated fat =.5 grams
sodium = 427 mg
fiber = 4.5 grams
protein = 21 grams
COST
6 servings - $1.90 per serving (Midwest prices)
Bell peppers are on the dirty dozen list. Buying an organic pepper and vegetarian fed, cage free chicken cost only an additional.64 cents per serving
VERSATILITY
Add any vegetables and spices you enjoy. If peppers are not your thing, swap them out for zucchini, broccoli, or any other vegetable.
TIME SAVINGS
Slow cooking rice takes up to 45 minutes to cook. It can be made ahead of time (like the weekend) and stored in the refrigerator or freezer - ready to be heated and used.
Betsy McGuire invites you to visit http://www.chickpeawellness.com/ and sign up to receive her mind, body, and spirit blog the day entries are made. You can also "like" Chickpea Wellness on Facebook and receive new articles on your wall.
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