Recipe courtesy of Quick & Simple magazine
1 teaspoon vegetable oil
6 small chicken thighs, skin and fat removed
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1 medium onion, finely chopped
1 medium green bell pepper, cut into 1-inch pieces
1-1/2 cups long grain white rice
1 clove garlic, minced
1/8 teaspoon cayenne pepper
14-1/2 oz can chicken broth
1-1/4 cups water
10 oz package frozen peas
1/3 cup pimiento-stuffed olives, drained and chopped (I didn’t chop)
In a nonstick 12-inch skillet, warm oil over medium heat until hot. Add chicken and sprinkle with black pepper and 1/4 teaspoon salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minutes.
Meanwhile, use a vegetable peeler to remove a 3-inch strip of peel from the lemon. Cut the lemon into wedges for garnish.
Stir lemon peel, rice, garlic, cayenne, broth, water and remaining 1/2 teaspoon salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minutes.
Stir in frozen peas; cover and cook 5 minutes. Remove skillet from heat and stir in olives. Spoon into a serving dish and garnish with lemon wedges.
Each serving: 323 calories, 20g protein, 5g fat, 4g fiber.