YIELD: 4 servings
TIME: 85 minutes
NUTRITIONAL INFO(PER SERVING): Calories 297, Carbohydrate 29 g, Dietary Fiber 5 g, Protein 28 g, Total Fat 7 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 68 mg, Sodium 73 mg
TAGS: Kabob, Chicken, Vegetables, Dinner, Healthy
Description: Rich, succulent and oh so healthy!
INGREDIENTS:
• 2 teaspoons olive oil
• 3 tablespoons fresh lemon juice
• ground black pepper to taste
• 1 pound boneless chicken breast without skin, cut into 2-inch cubes
• 4 wooden skewers
• 8 cherry tomatoes
• 12 whole bay leaves
• 1 medium onion, cut into
• 1-inch cubes
• 1 medium green bell pepper, cut into 1-inch cubes
• 2 cups cooked brown rice
DIRECTIONS:
1. Place chilies in a hot skillet and cook for about 45 seconds until lightly toasted and fragrant. Cover with 1 cup boiling water and let stand for 20 minutes.
2. Meanwhile, combine broth, celery, onion, chicken, carrots, and oregano in a medium saucepan. Bring to a boil; reduce heat. Cover and let simmer for 20 minutes.
3. Place chilies and liquid in a blender or food processor and puree until smooth. Add chili puree and chayote to broth mixture. Simmer for 5 more minutes. Serve.
