Miss Angie's Chicken & Rice Skillet Dinner



2 whole chicken breasts, split, skinned and

boned (one pound boneless) cut into bite size pieces.

1/4 tsp salt

1'8 tsp pepper

1 16 oz can tomatoes in juice, chopped.

1/2 C water

1/2 C chopped onion

1/4 C chopped green pepper

2 garlic cloves, minced

1/2 tsp oregano, crushed

1/2 C uncooked long grain rice



Season chicken with salt and pepper. In large non- stick skillet or

skillet sprayed with non-stick cooking spray, brown chicken over

medium heat.Add tomatoes in juice,water, onion,green pepper,

garlic,and oregano; bring to a boil. Stir in rice; return to a boil.

Reduce heat; cover. Simmer about 20-25 minutes or until liquid is

absorbed and chicken is tender, stirring occasionally turning chicken

once. Makes 4 servings, about 3 ounces chicken each. Calories 250.

Protein 29 gms. Fat 2 gms. Carbs 26 grams. Cholesterol 65 mg.

Sodium360 mg. Potassium 604 mg. Equals 1 1/2 veggies, 1 grain. Very

low fat.