Ingedients
4 boneless skinless chicken breast halves cut into 1" cubes
2-1/2 cups low sodium, reduced fat chicken broth
1 can (14 ounces) pineapple tidbits in juice, undrained
1-1/2 cups uncooked long grain white or brown rice (use the kind that cooks in about 25 mins)
3/4 cup chopped carrots
1/2 cup each chopped red and green peppers (i used orange only)
1/3 cup ketchup
2 tbsp each brown sugar, reduced sodium soy sauce and white vinegar
2 cloves garlic, minced
3/4 cup chopped green onions (i even bought these! but forgot to put them in)
Directions
Spray a large saucepan with nonstick spray. Add chicken and cook over medium high heat until no longer pink.
Add remaining ingredients except green onions. Stir well. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 25 minutes until rice is tender, stirring occasionally.
Stir in green onions during the last five minutes of cooking time.
For dessert, maybe have some mixed berry crisp. Click here for my recipe
MY REVIEW: This was good and easy. Make sure your saucepan is very big... mine was almost spilling over. Also - the original recipe said it makes 4 servings but it's more like 6. 2 dinners, 2 lunches and 2 more dinners.
JASON'S REVIEW: He's not here right now but I'm 100% confident he enjoyed it.
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