1 lb. skinned and boned chicken breast or thighs cut into strips 1/2
inch wide
1/2 tsp. salt and pepper
1 tbsp. olive oil
8 oz. Italian sausage
1 medium onion, chopped (1 cup)
1 medium sweet red pepper, cut in strips
2 cloves garlic minced
1 c. long-grain white rice
2 c. low sodium chicken stock
3 plum tomatoes, chopped (1 cup)
1 tsp. each ground cumin, dried thyme, crumbled
1 c. frozen peas, thawed
8 black or green pitted olives, sliced

Serves 4

Sprinkle chicken with 1/4 teaspoon salt and pepper. Heat olive oil in skillet and add chicken and sausage, cook until light brown. Transfer to plate. Saute onions, peppers and add salt and pepper (1/4 tsp. each). Cook until soft. Add garlic and rice, saute for 1 minute. Add stock, tomatoes, cumin and thyme. Bring to a boil on high heat. Lower heat and cover. Let simmer 15 minutes until rice is tender. Add the peas, chicken and sausage and olives, mix well. Simmer 5 minutes. Until peas and meat are heated.

Calories 401 Saturated fat 1 g. Total fat 6 g. Protein 34 g. Carbohydrate 51 g. Fiber 4 g. Sodium 45.3 mg. Cholesterol 66 mg.