Low Fat Skillet Chicken and Rice

2 tsp olive oil
1 medium shallot, finely chopped
1 garlic clove, crushed
1 large carrot, cut into matchsticks
1 cup sliced mushrooms
1 large boneless, skinless chicken breast, cut into 1 inch pieces
1 cup chopped green beans
2 cups instant rice (microwavable variety)
1 1/2 cups reduced sodium, fat-free chicken broth
1/2 cup frozen peas
1/4 cup grated parmesan cheese

Heat oil in a large nonstick skillet over a medium heat. Saute shallot, garlic,
carrot and mushrooms for 2 minutes, until softened. Add chicken and cook until
no longer pink, about 3 minutes. Add green beans and rice; cook for 1 minute
Add 1 cup of broth. When this has been absorbed, stir in peas. Add remaining
broth and cook until most of the broth is absorbed. Stir in cheese and serve.
Serves 4

Per Serving: Calories 199, Calories from Fat 29, Total Fat 3.1g (sat 0.6g),

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