Makes 4 servings, 18 oz. each
2 Tbsp. vegetable oil
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
2 14-oz. cans reduced-sodium chicken broth
1 14.5-oz. can stewed tomatoes (no salt added)
2 Tbsp. chili powder
1 tsp. garlic powder
2 cups cooked white rice
1/4 tsp. salt|
Ground black pepper, to taste
Heat oil over medium-high heat in a 6-quart Dutch oven or heavy bottom pot. Season chicken with salt and pepper. Add chicken and onion. Cook, stirring frequently, until chicken is browned and onion is tender.
Add broth, tomatoes, chili powder, garlic powder and black pepper. Bring to a boil. Reduce heat and then simmer, covered, for 30 minutes or until chicken is no longer pink (165° F). Serve over rice.
Per serving: 365 calories, 11g fat, 2g saturated fat, 83mg cholesterol, 763mg sodium, 35g carbohydrate, 4g fiber, 8 sugars, 32g protein
Recipe provided by Stop & Shop. For more recipes from Stop & Shop, see www.stopandshop.com/recipes.