Ingredients
The following ingredients have 4 Servings
- 1 tablespoon olive oil
- 1 lb boneless skinless chicken breasts (cut into bite-sized pieces)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup chopped onion
- 3 garlic cloves (minced)
- 1 cup uncooked long grain white rice (use brown rice if following the myWW Purple plan)
- 1 ½ teaspoons paprika
- 1 ½ cups low sodium fat free chicken broth
- 1 cup canned tomato sauce
- 1 tablespoon lemon zest
- 12 Manzanilla olives (cut in half (the green ones stuffed with pimentos))
- 1 tablespoon chopped cilantro
- *optional add-in* 1 tablespoon capers (I like these and had them on hand so I tossed them in at the end, but they’re not necessary)
Instruction
- Place the oil in a large saute pan or walled skillet and bring over medium heat. Add the chicken and sprinkle with the salt and pepper. Stir to coat the chicken and cook, stirring occasionally, for about 5 minutes.
- Add the onion and garlic, stir, and cook for another 2-4 minutes until the chicken pieces are cooked and the onion is softened a bit. Add the rice and stir together. Cook for another 1-2 minutes and then stir in the paprika until everything is well combined.
- Add the broth and tomato sauce and stir together. Bring the mixture to a boil and then reduce the heat to low and cover the pan. Simmer for 20-25 minutes until the rice is cooked (mine was done at 20 minutes, but I think my burners run slightly hot – you may want to check at 20 and stir it around to see if you need more time).
- Add the lemon zest (you can add some juice to taste as well if you love lemon), olives and cilantro and stir together.
