Chicken Ole

Ingredients

• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion, sliced and separated into rings
• 14-1/2 ounce can Mexican-style stewed tomatoes
• 1 cup frozen (thawed) whole kernel corn
• 1/4 cup chopped fresh cilantro or sliced scallions

Directions

1. Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
2. Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several mixture, until nicely browned. Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
3. Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes. Add the corn and cook covered for 5 minutes more.
4. Serve hot, topping each serving with a sprinkling of the cilantro or scallions. Serve over brown rice or whole-wheat couscous if desired.

Recipe Yield: Yield: 4 servings

Source: The Complete Diabetes Prevention Plan
Book Title: The Complete Diabetes Prevention Plan