Warm and Spicy Creole Seasoned Chicken and Peppers Over Brown Rice
By: Kristi Rimkus
Published: Sunday, December 6, 2009 - 1:46pm

Ingredients




1 small jalepeno pepper , seeded and minced
12 ounces boneless skinless chicken breast, cut into bite sized pieces
5 teaspoons creole seasoning
1 tablespoon olive oil
1 1/2 cups chicken broth
1 can petite diced tomatoes
1 inch large bell pepper cut  ½” pieces
1 inch large green pepper cut  ½” pieces
1 small lime, juiced
1 cup black beans, rinsed and drained
3 cups cooked brown rice

Preparation

1 Heat oil in non-stick pan over medium heat. Toss chicken with 2 tsp creole seasoning and saute for 5 minutes until browned and cooked through. Set aside. 2 Add 1/2 cup chicken broth to pan and add onions, peppers, and garlic. Saute for 10 minutes until tender. 3 Add remaining ingredients and lower heat to medium low. Cover and cook for 20 minutes until liquid reduces. 4 Serve over brown rice.

About


I find spicy food so satisfying. Creole seasoning is tops on my list when it comes to cooking up some chicken for dinner. The combination of paprika, thyme, oregano, cayenne, etc. is perfect for this dish of peppers, black beans, onion and chicken breasts.
Calories: 320
Total Fat: 8.16g
Cholesterol: 17mg
Sodium: 342mg
Total Carbs: 45.08g
Dietary Fiber: 7.21g
Sugars: 3.80g
Protein: 14.76g
Weight Watchers Points 6