Yield: 4 servings
Ingredients :
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, sliced and separated into rings
14-1/2 ounce can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Directions :
1. Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
Ingredients :
1 pound boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1 medium yellow onion, sliced and separated into rings
14-1/2 ounce can Mexican-style stewed tomatoes
1 cup frozen (thawed) whole kernel corn
1/4 cup chopped fresh cilantro or sliced scallions
Directions :
1. Sprinkle the chicken with the cumin and pepper and toss to mix well. Set aside.
2. Coat a large nonstick skillet with the olive oil and preheat over medium-high heat. Add the chicken and cook for several mixture, until nicely browned.
3. Add the onions, reduce the heat to medium, cover, and cook for a couple of minutes, until the onion softens.
4. Add the undrained tomatoes to the skillet and let the mixture come to a boil. Reduce the heat to low, cover, and cook for 10 minutes.
5. Add the corn and cook covered for 5 minutes more.
6. Serve hot, topping each serving with a sprinkling of the cilantro or scallions.
6. Serve over brown rice or whole-wheat couscous if desired.
Nutritional Information Per Serving (1/4 of recipe):
Calories: 231,
Carbohydrate: 18 g,
Cholesterol: 65 mg,
Fat: 5.2 g,
Saturated Fat: 0.9 g,
Fiber: 3.2 g,
Protein: 29 g,
Sodium: 403 mg,
Calcium: 38 mg
Diabetic Exchanges:
3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat
4 WW Points
Source: "The Complete Diabetes Prevention Plan" Via The Diabetic Gourmet Daily Recipe Mailer
