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This easy one-pot comfort-food dinner is made with fresh and healthy ingredients.

Source: Diabetic Living Magazine

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Recipe Summary test

active:
25 mins
total:
1 hr 5 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.

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  • Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water, nutmeg, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

  • In a small bowl, stir together 1 can of the evaporated milk and the flour; stir into mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.

  • Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. If desired, sprinkle with additional ground black pepper.

Nutrition Facts

1 1/3 cups
300 calories; protein 30.3g; carbohydrates 31.2g; dietary fiber 2.2g; sugars 16.2g; fat 6.1g; saturated fat 1.1g; cholesterol 48.4mg; vitamin a iu 4039.4IU; vitamin c 15.9mg; folate 115.8mcg; calcium 379.9mg; iron 2.4mg; magnesium 81mg; potassium 922.6mg; sodium 365.2mg.

1 vegetables, 1 1/2 starch, 3 1/2 lean meat

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