This is the most delicious mild chicken creole recipe packed with healthy ingredients. It is the perfect meal for low iodine diets. When you eat it, it will warm your heart and soul to the core. We dedicate this recipe to our friend Jessica, who is undergoing treatment for thyroid cancer. We know you will beat this Rebecca! Keep up the healthy eating!!
INGREDIENTS
4 C veggie broth *see below 1 C red onion, Chopped 3 cloves garlic, minced 1 ¼ chile powder 1 teaspoon salt ½ tsp turmeric ½ tsp black pepper 1 bay leaf 1 red pepper and 1 yellow pepper 1 tsp parsley ½ tsp dried basil ¼ tsp hot pepper (optional) 2 TBS oil 1 C fresh mushrooms, sliced 1 medium tomato, chopped 1 C frozen peas 1 pound boneless, skinless chicken breast coated with homemade chili powder * see below
2 TBS lemon juice ½ C toasted almonds 2 green onions, sliced
Homemade Veggie Broth:
6 C water, add 1 onion, 4 carrots, 4 celery and salt. Light boil for 45 minutes, drain out veggies.2 C Rice, uncooked
Homemade chili powder
1 tsp paprika
2 tsp ground cumin
1tsp cayenne pepper ~ more or less according to your spice level
1 tsp ground oregano
2 tsp garlic powder
DIRECTIONS
For a low iodine diet, be sure to use fresh ingredients and a NON IODINE salt
Add veggie broth, rice, 1 tsp garlic, salt, turmeric, pepper, and bay leaf to boil. Reduce heat: cover, simmer 20 minutes or till rice is tender. Discard bay leaf. In skillet
over medium-high heat, sauté the onion, peppers, mushrooms, seasonings. Once mostly cooked, add tomato and peas. Coat the chicken with homemade chili powder. Over medium-high heat cook chicken breasts until no longer pink, add lemon juice. Add Chicken to vegetable mixers. Serve over rice, top with green onion and toasted almonds.
NUTRITIONAL INFORMATION
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