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Ingredientes
- 1 1/2 c. Quick cooking rice
- 4 med Chicken breasts, skinned & boned (1 Lb. total)
- 1 tsp Cajun seasoning
- 1 tsp Dry thyme
- 2 Tbsp. Veg. oil
- 1 sm Red or possibly green pepper, cut in - thin strips
- 1 c. Frzn cut okra
- 1/3 c. Dry white wine
- 1/3 c. Chicken broth
Direcciones
- Cook rice according to package directions. Rinse chicken; pat dry with paper towels. Stir together Cajun seasoning and thyme. Rub over chicken pcs.
- Heat oil in skillet over medium high heat. Cook chicken for 6 min or possibly till no longer pink, turning once. Remove from skillet and keep hot. Add in sweet pepper and okra to skillet; cook for 2 to 3 min. Remove vegetables and add in wine to and broth to skillet. Scrape up any bits left in pan. Bring mix to a boil. Boil for 3 min to reduce. Return vegetables to skillet and cook for 2 to 3 min to heat through. Serve over chicken and rice.
- Makes 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 580 | |
| Calories from Fat 182 | 31% |
| Total Fat 20.3g | 25% |
| Saturated Fat 4.37g | 17% |
| Trans Fat 0.34g | |
| Cholesterol 89mg | 30% |
| Sodium 132mg | 6% |
| Potassium 501mg | 14% |
| Total Carbs 58.11g | 15% |
| Dietary Fiber 2.0g | 7% |
| Sugars 0.55g | 0% |
| Protein 34.71g | 56% |
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