Chicken with tomatoes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Vegetable oil; |
| 2 | mediums | Onions; chopped |
| 2 | cloves | Garlic; minced |
| 4 | Chicken breast; boneless skinless chopped | |
| 6 | mediums | Tomatoes; chopped |
| 6 | larges | Green Califorina chiles; roasted peeled, seeds & stems removed, chopped |
| ¼ | teaspoon | Black pepper; |
| 1 | Jalapeno chile; roasted peeled, seeds & stem removed, then chopped | |
| 2 | teaspoons | Chicken bouillon; |
Directions
In a large skillet, heat oil. Saute onion and garlic until onion is clear.
Add chicken and cook until brown. Add add remaining ingredients. Simmer for 30 minutes. Serve with rice. Food Exchanges per serving: ½ STARCH/BREAD EXCHANGE; (WITHOUT RICE); + 3 LEAN-MEAT EXCHANGES + 2 VEGETABLES EXCHANGES; CAL: 276; FAT: 6gm; CHO: 96mg; SOD: 93mg; PRO: 38gm; Source: Diabetic Forecast, Oct. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.