Chicken and Rice

 

A heart healthy low sodium recipe that the whole family can enjoy, with only 341 mg of sodium per 1 ½ cups of Chicken and Spanish Rice. 

This recipe makes 5 servings and only take 15 minutes to prepare and 30 minutes to cook.

INGREDIENTS

1 Cup Chopped Sweet Onion

¾ Cup of Green and Red Bell Pepper

2 Teaspoon olive oil

1 16 oz. can of low sodium crushed tomatoes

½ teaspoon black pepper

1 ¼ teaspoon minced garlic

1 ¼ teaspoon Chia Seeds

10 drops of your favorite hot sauce (Sriracha)

5 Cups cooked brown rice

3 Cups of Boneless diced skinless chicken

Topping Fresh Parsley or Spring Onions

DIRECTIONS

In a large skillet sauté the onions and peppers in olive oil until onions are transparent.

Add crushed tomatoes and spices and hot sauce, stir then add cooked rice and chicken.

Serve with fresh chopped parsley or spring onions.

ADD a little color to your meal by adding some of your favorite vegetables like corn, peas, carrots, olives, zucchini or squash.