CHICKEN WITH RICE AND SUN-DRIED TOMATOES
I found this recipe in a Weight Watchers cookbook, and changed it slightly to accomodate my family's taste. It was surprisingly good. I wish I could have thought of a more creative name for the recipe to tempt others to try it. The original recipe was 6 pts. per serving.
Provided by windhorse23
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large non-stick skillet heat the oil.
- Add the chicken and sprinkle with the oregano, salt and pepper.
- Brown the chicken, turning regularly, about 8-10 minute.
- Transfer to a plate.
- Combine the rice, celery, scallions and garlic in the skillet.
- Saute about 2 minutes on medium heat.
- Stir in the tomato juice, tomatoes (and a few spoonfuls of water if it looks dry.).
- Bring to a boil, reduce heat, and return chicken to the skillet.
- Simmer, covered, about 45 minute or until rice is done.
- Stir in the chickpeas and heat through, about 2 minutes.
Nutrition Facts : Calories 314.3, Fat 5.4, SaturatedFat 1.1, Cholesterol 91.7, Sodium 725.6, Carbohydrate 30, Fiber 3.9, Sugar 3, Protein 35.4
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