Tuesday, August 17, 2010

Chicken and Peppers

It's leftover week.....meaning I need to cook a variety of dishes that produce them. My selection of frozen meals is getting a little low. Those ziplock small size bowls make excellent lunch containers. Throw some leftovers into the bowl pop it into the freezer and you have ready made meals to grab and go. Never again will I hear at breakfast....honey what am I taking for lunch today? They make a nice hedge against the unexpected too because you always have something ready to just heat up.

Anywho...I wanted to do a chicken dish that had a lot of interesting flavor to it....enter a variety of chopped peppers. Cilantro and lime was a must.....mmmmmmm cilantro and lime. I didn't even make the dish spicy for once. I think the only thing it was missing was mushrooms.

Chicken and Peppers w/rice

2 boneless chicken breasts, chopped
2 tbls olive oil
1 sweet onion, diced
1 1/2 tbls diced garlic
2 anaheim peppers, diced
2 banana peppers, diced
2 poblano peppers, diced
1 jalapeno pepper, diced
1/2 zucchini, diced
2 cups low sodium/fat broth
2 15 oz cans no salt added diced tomatoes
1 6oz can tomato paste
2 tbls lime juice
1/2 cup fresh cilantro, chopped
1 tsp red pepper flakes
1/2 tsp black pepper
1 1/2 tsp cajun seasoning
1 tbls cumin
1 cup brown rice, cooked
1/4 cup wild rice, cooked

In a large skillet heat the oil over medium to medium high heat and toss in the chicken pieces. Add in all the chopped vegetables and cook until the chicken is done and the vegetables are tender. Add in all the remaining ingredients except for the cooked rice. Simmer for 20 to 30 minutes. Remove from heat and stir in rice. Serve. Makes about 8 portions.

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