Confetti Chicken 'N Rice - renal friendly

Confetti Chicken 'N Rice

by Karen Bowlden
Makes 4 servings

3 TBSP olive oil, divided
1 boneless, skinless chicken breast, cut into 1/2-inch cubes
3 fresh ears of corn, with kernels cut off (or small bag of frozen corn)
1 fresh zucchini, cut into 1/4-inch cubes
1 large sweet red bell pepper, cut into 1/4-inch cubes
1/2 of a medium-sized red onion, diced
1/2 tsp garlic powder
1/2 tsp black pepper
1 TBSP cumin
2 tsp Mrs. Dash original seasoning
1/4 tsp cayenne pepper
1 8.8-ounce package Uncle Ben's Original Ready Rice or 2 cups cooked rice

Put 2 TBSP olive oil in a large pan and heat on medium-high. Add chicken breast when the oil is hot. Cook for 15 minutes, or when the juices run clear, remove chicken from pan. In the same pan add 1 TBSP olive oil, corm, zucchini, red pepper and onion. Saute on medium to medium-high for about 10 minutes or until the onions start to caramelize. Add spices. Put chicken back in pan. Reduce heat to medium-low and stir the mixture for 5 minutes. Cook the rice, using the directions on the rice package. When rice is done, add it to the chicken and vegetables and saute it all for 2-3 minutes. Serve and Enjoy!

Nutritional information
(per serving)

Calories 519
Fat 14g
Sodium 37mg
Carbohydrates 80g
Fiber 6g
Protein 17g
Potassium 316mg
Phosphorus 152mg