CHICKEN OLE: Daily Diabetic Recipe

CHICKEN OLE

Yield: 4 servings
Source: "The Complete Diabetes Prevention Plan"

INGREDIENTS
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, sliced and separated into rings
- 14-1/2 ounce can Mexican-style stewed tomatoes
- 1 cup frozen (thawed) whole kernel corn
- 1/4 cup chopped fresh cilantro or sliced scallions

DIRECTIONS
Sprinkle the chicken with the cumin and
pepper and toss to mix well. Set aside.

Coat a large nonstick skillet with the olive oil and preheat over
medium-high heat. Add the chicken and cook for several mixture,
until nicely browned. Add the onions, reduce the heat to medium,
cover, and cook for a couple of minutes, until the onion softens.

Add the undrained tomatoes to the skillet and let the mixture
come to a boil. Reduce the heat to low, cover, and cook for
10 minutes. Add the corn and cook covered for 5 minutes more.

Serve hot, topping each serving with a sprinkling
of the cilantro or scallions. Serve over brown rice
or whole-wheat couscous if desired.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 231, Carbohydrate: 18 g, Cholesterol: 65 mg,
Fat: 5.2 g, Saturated Fat: 0.9 g, Fiber: 3.2 g,
Protein: 29 g, Sodium: 403 mg, Calcium: 38 mg

Diabetic Exchanges:
3 Very Lean Meat, 1/2 Starch, 1-1/2 Vegetable, 1/2 Fat