Curried Chicken and Brown Rice
•1 C. water
•1 8 oz. can stewed tomatoes
•3/4 C. quick-cooking brown rice
•1/2 C. raisins
•1 Tbs. lemon juice
•3 tsp. curry powder
•1 cube chicken bouillon
•1/2 tsp. ground cinnamon
•1/4 tsp. salt
•2 cloves garlic, minced
•1 bay leaf (optional)
•3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
Preheat oven to 350 degrees. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.
Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
Chicken is a low-fat meat if cooked properly. Try not to fry and coat in oil and flour (fried chicken) just like form KFC. Rice is a carb so stick to the half cup rule per serving. It is known that brown rice is better for you than white rice for the fiber content. Do not be afraid to use the spices liberly. THey have nothing to offer but taste and if used to taste preferences then you can have something that is healthy and satifies your appitite. Remember that a 3 ounce piece of meat is about the size of a deck of regular playing cards. Protein helps stabalize BG levels but it does have calories and can turn into fat just the same. There are 4 calories per gram of carb and just as many in protein. Calorie watchers beware! But protein is also a good food to eat while working out in hopes of building muscle and stamina at the gym.
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