Do something different with dinner. Add some spice with this healthy, low-fat chicken and rice recipe.

Makes 4 servings

1 pound boneless chicken breasts, cut into strips
1 chopped medium onion
1 diced green bell pepper
2 minced and seeded jalapeno peppers
2 minced cloves garlic
2 cups low-sodium chicken broth
1 14-oz can diced tomatoes, drained
1/2 cup frozen peas and carrots, thawed
1 tsp ground chili powder
1 tsp cumin
3/4 cup long grain brown rice
1 T olive oil

In a medium skillet sprayed with cooking spray, add the olive oil and sauté the chicken strips until cooked thoroughly, about 8 to 10 minutes. Set aside and keep warm.

In a large skillet, bring all remaining ingredients to a boil. Cover and simmer about 30 to 40 minutes, until rice has absorbed broth. Add chicken to rice and serve.

Per serving:

Calories	335
Fat	7.5 grams
Protein	30.5 grams
Carbs	37 grams
Fiber	3.6 grams
Sodium	460 mg

External Source United States Department of Agriculture