Chicken Jambalaya

Ingredients

1 Tbsp. olive oil
1 medium onion, chopped
2-3 garlic cloves, minced
3/4 lb. Skinless, boneless chicken breast, cut into 3/4-inch pieces
1 can (14.5 oz.) whole plum tomatoes in juice
1 rib celery, cut into 1/2-inch slices
1 small green bell pepper, chopped
1 scallion, chopped
1 Tbsp. tomato paste
1 bay leaf
1 tsp. dried thyme
1/4 tsp. dried pepper flakes
Pinch of ground cloves
1 cup long-grain brown rice, cooked according to package directions

 

Instructions

In a 3-quart Dutch oven, heat oil over medium-high heat. Add onion and garlic. Saute until onion is tender, about 4 minutes. Add chicken and cook, stirring, until pieces are white on all sides.

Add tomatoes with liquid, breaking up with spoon. Mix in celery, bell pepper, scallion and tomato paste. Stir in bay leaf, thyme, pepper flakes and cloves. Bring to a boil. Reduce heat and simmer until chicken is cooked and sauce has thickened, about 20 minutes.

Remove bay leaf, Stir cooked rice into chicken and heat through. Serves 6.

Per serving: 235 calories, 33g carbohydrates, 17g protein, 4g fat (1g saturated), 4g dietary fiber, 203mg sodium