creole chicken & okra Nutrition:
294 calories, 9g fat, 23g protein, 28g carbohydrate, 4g fiber (per serving)
Total servings: 4
(3/4 cup chicken mixture and ½ cup rice)
Cooking spray 2 (6 ounce) boneless, skinless chicken breasts cut into bite-sized pieces 1/2 cup fresh or frozen chopped okra 2 Tbsp olive oil, divided ½ cup diced onion ½ green bell pepper, chopped 2 cloves garlic, minced 5 ounces grape tomatoes, halved (1 cup) ½ tsp dried thyme 2 dried bay leaves 1 Tbsp Louisiana hot sauce ½ tsp course salt ½ cup chopped fresh parsley, divided 2 cups cooked brown rice
1.
Heat a large nonstick skillet on medium high. Coat skillet with cooking spray; add chicken and cook for 2 minutes or until chicken is almost cooked through, stirring frequently. Remove chicken, cover with foil and set aside.
2.
Return skillet to medium-high and heat 1 Tbsp oil. Add onion and pepper and cook for 4 minutes, stirring frequently. Add garlic and cook for 15 seconds, stirring constantly. Add ½ cup water, tomatoes, okra, thyme, and bay leaves. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3.
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Remove from heat and take out bay leaves. Stir in hot sauce, salt, and remaining 1 Tbsp olive oil. Add chicken, stir to blend, cover, and let stand for 5 minutes to absorb flavors and heat chicken thoroughly.
4.
Toss rice with parsley and serve chicken mixture on top.
facebook.com/DCMHgreensburg Adapted from allrecipes.com