Ingredients

  • 1 tablespoon olive oil
  • 1 cup sliced zucchini
  • 1 cup sliced or shredded carrot
  • 1/2 cup sliced green onions or red onion
  • 1/2 cup sliced celery
  • 1 (14-1/2 ounce) can diced tomatoes
  • 1 pound cooked, diced chicken breasts
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 2 cups cooked brown rice, hot


Directions

  1. In a skillet over medium-high heat, heat the oil. Add the zucchini, carrots, green or red onion, and celery and saute for 5 minutes, stirring occasionally.
  2. Add the canned diced tomatoes and lower the heat. Simmer for 5 minutes. Add the chicken and seasonings and simmer for 3 minutes.
  3. Serve the chicken and vegetables over cooked rice.


Recipe Yield: Yield: 4 servings`` Serving Size: 1/2 cup vegetables, 1/2 cup rice, 4 ounces chicken

Nutritional Information Per Serving:

Calories: 406
Fat: 13 grams
Sodium: 409 milligrams
Cholesterol: 96 milligrams
Protein: 38 grams
Carbohydrates: 32 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

2 Starch, 1 Vegetable, 4 Lean Meat



Book Title: Express Lane Diabetic Cooking

Recipe Options

Scroll down to comment or see what others said. You can also share, rate, print, email or Favorite this recipe to your Recipe Box right now.