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Creole Chicken And Peppers
5 min prep time
50 min cook time
4servings
Recipe by
Nancy Hughes
Source
Two-Step Diabetes Cookbook
Photo by
Renée Comet
How to Make Creole Chicken And Peppers
5 min prep time
50 min cook time
4servings
1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice
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Step-By-Step Instructions:
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Brown the chicken on one side, about 5 minutes. Turn and top with the remaining ingredients, except the rice. Bring to a boil, reduce heat to medium- low, cover, and cook 40 minutes or until done.
- Five minutes before serving, prepare rice according to package directions. Serve chicken mixture over rice.
Nutrition facts
4 Servings
-
Serving Size
1 chicken thigh, 1/2 cup pepper mixture, and 1/2 cup rice
- Amount per serving Calories 300
-
Total Fat
13g
- Saturated Fat 2.7g
- Trans Fats 0g
- Cholesterol 70mg
- Sodium 475mg
-
Total Carbohydrate
25g
- Dietary Fiber 3g
- Total Sugars 3g
- Protein 23g
- Potassium 435mg
- Phosphorous 205mg
Ingredients
Extra Virgin Olive Oil (divided use)
1 tbsp
chicken thighs (bone-in, skinned)
4
frozen pepper stir-fry
1/2 (14-oz) package
celery (sliced)
1 cup
bay leaves (dried)
1
thyme leaves (dried)
1/2 tsp
picante sauce
3/4 cup
instant brown rice
1 (8.8 oz) package (2 cups cooked)
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