Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 1/4 teaspoon Ground Black Pepper Coarse Grind
• 1/4 teaspoon Sea Salt
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 pound mushrooms, sliced
• 1 cup low sodium, fat free chicken stock
• 1 1/2 teaspoon Smoked Spanish Paprika
• 1/2 teaspoon Saffron threads
• 1 cup green peas
• 2 tablespoons black olives, sliced
• 1/4 cup milk
• 1 tablespoon cornstarch
• 2 tablespoon water
• 2 cups hot cooked rice
  

Directions:

1. Season chicken with salt and pepper.
2. Heat oil in large Dutch oven over medium heat, add chicken and cook until browned.
3. Remove from pan and set aside.
4. Add onion, garlic, and mushrooms; sauté until tender.
5. Add chicken stock, paprika, and Saffron threads: stir well.
6. Add chicken and bring to a boil.
7. Reduce heat and simmer for about 25 minutes or until chicken is tender.
8. Remove chicken and set aside.
9. Add peas, olives and milk to Dutch oven, cover and simmer for 5 minutes
10. Combine cornstarch and 2 tablespoons water and add to vegetable mixture.
11. Bring to a boil stirring frequently. Cook until thickened.
12. Serve chicken over rice topped with vegetable mixture.
    

Serves: 4-6

Nutritional Information (per serving):

Calories 390
Protein 34g
Carbs 40g
Cholesterol 66mg
Fat 11g
Sat Fat 7g
Trans Fat 0g
Fiber 5g
Sodium 344mg
Sugar 5g