Ingredients:
- 1 package 6oz reduced sodium chicken flavored rice
- 2 small or 1 large zucchini, cut lengthwise into half, then crosswise into 3/4-inch slices
- 1 large red bell pepper cut into 1-inch pieces.
- 2 cups 1-inch pieces butternut squash
- 2 cups water
- 1 1/2lbs uncooked chicken breast
- 1/2 cup garlic and herbs spreadable cheese
Directions:
- Heat oven to 425 degrees. Mix rice, contents of seasoning packet, squash, zucchini and bell pepper in ungreased rectangular pan, 13x9x2 inches.
- Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook Chicken in skillet for about 5 minutes, turning once, until brown. Remove chicken from skillet.
- Add water to skillet; heat to boiling. pour boiling water over rice mixture; stir to mix. stir in cheese. Place chicken on rice mixture.
- Cover and bake about 30 minutes or until liquid is absorbed and juice of chicken is no longer pink when centers of thickest pieces are cut.
Nutritional Information: 6 Weight Watcher Points+
1 serving:
240 Cals, 22 fiber, 7g Fat, 27g Protein, 19 Carbs.
From Betty C rocker's Diabetes Cookbook, 2003
1 serving:
240 Cals, 22 fiber, 7g Fat, 27g Protein, 19 Carbs.
From Betty C rocker's Diabetes Cookbook, 2003
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