8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp Salt,
1/8 tsp Pepper, black,
2 cups of chopped onion
2 red bell peppers, seeded and chopped
1 tbsp chopped garlic
2 cups of sliced mushrooms
2 cups of chopped tomatoes
1 tsp. ground turmeric
1/2 tsp of paprika
1/4 tsp ground thyme
1 cup uncooked brown rice
3/4 cup fat-free chicken broth
1 1/2 cups of frozen peas
2 Bay leaves
Shrimp, raw, 8 oz (peeled, deveined)
Scallops, raw, 6 oz cut into bite sized pieces
*Tilapia, 6 oz (cut into bite sized pieces)
1/4 cup Parsley
Lemon juice, 1 tbsp

Spray a large pot (with a lid) with nonstick spray and bring to medium-high heat on the stove. Add chicken and season with 1/8 tsp. each salt and black pepper. Stirring occasionally, cook for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl and set aside.

Remove pot from heat, re-spray and return to medium-high heat. Add onions, bell peppers and garlic. Stirring occasionally, cook until softened, about 6 minutes.

Add mushrooms, tomatoes, turmeric, paprika, thyme, and 1/4 each salt and black pepper to the pot. Cook until mushrooms have softened, about 5 minutes, stirring occasionally.

Add rice and mix well. Add broth, peas and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 35-40 minutes, until rice is fully cooked.

Add all of the seafood, cooked chicken and the parsley. Stirring often, cook for 5 minutes, or until seafood is fully cooked.

Add lemon juice and stir. Remove from heat and re-cover. let stand for 10 minutes.

Remove bay leaves. Add remaining 1/8 tsp. each salt and black pepper. If you like, garnish with lemon wedges and season to taste with additional salt and black pepper. Enjoy!

Serving Size: Makes 6 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLYNNEABAIRD.

 

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