Mediterranean Chicken

I got this recipe off www.kraftrecipes.com and it was one of the easiest meals I have ever made!

 

2 cups instant brown rice, uncooked

4 small  boneless skinless chicken breast halves (1 lb.)

1 small onion, chopped

1 tsp.  dried oregano leaves

1 can (14-1/2 oz.) Italian-style diced tomatoes, drained

1/4 cup  KRAFT Sun Dried Tomato Vinaigrette Dressing

2 tsp. minced garlic

1/4 cup  sliced stuffed green olives

Make It

COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken, onions and oregano; cook 6 min. or until chicken is lightly browned on both sides and onions are crisp-tender, turning chicken after 3 min. Add tomatoes, dressing and garlic; stir gently. Cook 4 to 6 min. or until chicken is done (165ºF), turning chicken after 3 min. Stir in olives.
SPOON rice onto platter; top with chicken and sauce.

per serving

Calories

 360

Total fat

 8 g

Saturated fat

 1.5 g

Cholesterol

 65 mg

Sodium

 720 mg

Carbohydrate

 42 g

Dietary fiber

 3 g

Sugars

 6 g

Protein

 29 g

Vitamin A

 6 %DV

Vitamin C

 20 %DV

Calcium

 6 %DV

Iron

 10 %DV

Healthy Living Information

Low fat

Low calorie

Diabetes Center

Carb Choices: 3

Diet Exchange

2-1/2 Starch + 1 Vegetable + 3 Meat (L)

My tips:

• I used red bell peppers and did just regular diced tomatoes. I was afraid that the flavors would be overwhelming with Italian diced tomatoes.
• I served the original dish with brown rice, like it called for, but had some left over and ate it with fettuccine noodles and LOVED it! 
• My kids even liked this dish, as well as my husband! I will be making this again! 

 

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