Serves: 5
Total Calories: 153

1 cup uncooked brown rice
2 1/2 cups water, divided
5 boneless, skinless chicken breast halves (4-oz each), rinsed and patted dry
1 (8-ounce) can sliced mushrooms
1 (1-ounce) package dried onion soup mix
1 tablespoon balsamic vinegar

1. In a 1-quart saucepan, cook rice according to package directions, using 2 cups water and omitting any salt or fat.

2. Meanwhile, heat a 12-inch nonstick skillet over high heat. Add the chicken, 1/2 cup water, mushrooms, soup mix, and vinegar.

3. Bring to a boil, cover tightly, reduce heat, and simmer 20-22 minutes or until chicken is no longer pink in center. Serve over cooked rice.

EXCHANGES
2 1/2 Starch
3 Very Lean Meat

NUTRITION FACTS
Calories 293
Calories from Fat 29
Total Fat 3g
Saturated Fat 1g
Cholesterol 64mg
Sodium 621mg
Total Carbohydrate 35g
Dietary Fiber 2g
Sugars 4g
Protein 31g

Nutritional Facts:

Serves: 5
Total Calories: 153
Calories from Fat: 15

More Recipes from the Last Minute Meals for People with Diabetes Cookbook:
*Dump and Do Dinners
Almond Fish
Cheddary Ham And Rice Casserole
Cheesy Potato And Egg Casserole
Chicken With Onion'd Mushrooms
Creamy Chicken And Potatoes
Delicate Crab Frittata
Mediterranean Ragout
Mexican Drumsticks
Pizza Mounds
Shrimp Pasta And Tomato Toss
Shrimp Steamer Bowl
Vegetable Macaroni And Cheese
Veggie Quesadillas