Serves: 5
Total Calories: 396

1 tablespoon plus 1 teaspoon oil
2 pounds boneless, skinless chicken breasts
1 teaspoon paprika
8 ounces uncooked rice
1/2 cup sliced scallion
1 1/2 cups chicken broth
1 cup canned whole tomato with liquid
2 tablespoons chopped parsley
1/8 teaspoon ground black pepper
1 1/2 cups green beans, halved

In a large skillet, heat oil. Cut chicken in squares. Season with paprika on both sides. Cook until golden brown on both sides, 7–8 minutes. Remove chicken and put in covered dish to keep warm. Add rice and scallions to skillet. Cook; stir frequently until rice is golden, 2–3 minutes. Stir in broth, tomatoes with liquid, parsley, and pepper. Crush tomatoes with spoon. Bring to a boil. Return chicken and any liquid in bowl. Cover; cook over low heat 15 minutes. Add green beans and cover; cook an additional 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 396
Calories from Fat: 43

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