1 1/2 pounds boneless chicken breasts, skinned, all visible fat removed
1 tablespoon margarine or butter, whichever your dietitian recommends
2 cloves garlic, minced (Add one or two more for a stronger taste.)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon olive oil or other oil recommended by your dietitian
1 cup uncooked rice
2 cups low-sodium chicken broth
1/2 cup chopped fresh tomatoes
1/8 teaspoon saffron or turmeric
1/2 cup cooked green peas
Preheat oven to 350 degrees Fahrenheit.
Rinse chicken and pat to dry. Set aside.
In a small saucepan over medium heat, melt margarine or butter. Add garlic, black pepper and paprika. Mix well.
Remove mixture from heat and brush on chicken breasts.
Place chicken in an ovenproof dish and bake, uncovered, 20 to 25 minutes, or until meat has turned white throughout.
Meanwhile, in a large non-stick skillet over medium heat, sauté the onion and green pepper in oil 5 to 6 minutes or until soft.
Add rice and sauté another 2 to 3 minutes, stirring frequently.
Add chicken broth, tomatoes and saffron or turmeric and stir to mix thoroughly.
Bring liquid to a boil, then cover and simmer about 20 minutes or until rice is done.
Fluff rice with fork and stir in cooked green peas.