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

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Diabetic Exchanges

2 Starch, 1 Vegetable, 4 Lean Meat



Book Title: Express Lane Diabetic Cooking