Creole Chicken

4 Cups Organic Low Sodium Chicken Broth or Your Own Stock

2 1/2 Cups Uncooked Brown Rice

1 Cup Fresh or Lighthouse Freezedried Red Onion

3 Cloves Fresh Minced Garlic Chopped or Use Equal Amount Garlic in Jar With Water

1 1/4 TSP Ancho Chili Powder

1/4 TSP Sea Salt

1/4 TSP Tumeric 

1 TSP Italian Seasoning

1/4 TSP Fresh Ground Black Pepper

1 Sweet Red Pepper (Julienne)

1 Sweet Yellow Pepper (Julienne)

2 Green Fresh Onions Sliced or Lighthouse Freezedried

1 TSP Italian Flat Leaf Parsley or Freezedried

1/2 TSP Fresh Basil or Freezedried

1/2 TSP Fresh Rosemary Leaves 

1/4 TSP or Less Hot Pepper Sauce  

2 TBSP Extra Virgin Olive Oil (EVOO) (Optional Smart Balance if You Want MORE FAT)

1 Cup Fresh Sliced Baby Bellas

1 14.5 Oz Can No Salt Added Stewed Tomatoes

8 Oz Can No Salt Added Tomato Sauce of Squeeze Your Own

1 Cup Frozen Fire Roasted Corn

1 Cup Frozen Black Eyes Peas or Canned Rinsed 8-10 Times To REMOVE ALL SALT!

1 LB Boneless & Skinless Chicken Breasts Pounded Flat & Thinly Sliced

2 TBSP Organic Lemon Juice or Squeeze 2 Organic Lemons

1/3 Cup Slivered Almonds

1 Skillet

1 Saucepan

1 Baking Sheet

Preheat Oven to 350

Spray Baking Sheet With Fat Free Cooking Spray

Cover With 1/3 Cup Slivered Almonds

Bake till toasted 5-10 Minutes depending on Oven Age & Output.

In an uncovered saucepan add in broth, rice, red onion, 1 TSP of your Garlic, chili powder, sea salt, tumeric, ground black pepper an bring to a boil. Reduce heat; cover and simmer for 20 minutes until rice mixture is soft. Set Aside.

In a skillet over medium heat, add in 1 TBSP oil, then add in the remaining garlic, colored peppers, green onions, parsley, basil, Italian seasoning, rosemary leaves, hot pepper sauce and saute for 2-3 minutes. Add in mushrooms, continue cooking until peppers are crisp. Add in tomato, tomato sauce, black eyed peas and corn; heat till done. Add in rice from saucepan to your skillet and keep warm on stove.

Leave drippings in saucepan, add in remaining 1 TSP EVOO, Add in chicken, add in lemon juice and cook until done. Pour over rice mixture in skillet and toss. Top with toasted slivered almonds.