Paella with Chicken, Leeks, and Tarragon

Ingredients

1 teaspoon extra-virgin olive oil
1 small onion, sliced
2 leeks (whites only), thinly sliced
3 garlic cloves, minced
8 ounces boneless, skinless chicken breast, cut into strips 1/2 in. wide and 2 in. long
2 large tomatoes, chopped
1 red pepper, sliced
2/3 cup long-grain brown rice
1 teaspoon tarragon, or to taste
2 cups fat-free, unsalted chicken broth
1 cup frozen peas
1/4 cup chopped fresh parsley
1 lemon, cut into 4 wedges

Preparation

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions, leeks, garlic, and chicken strips. Sauté until the vegetables are translucent and chicken is slightly browned, about 5 minutes. Add the tomatoes and red pepper slices, and continue to sauté another 5 minutes. Add rice, tarragon, and broth, and combine well. Bring to a boil. Reduce heat, cover and simmer about 10 minutes. Stir in peas and continue to simmer uncovered until broth is absorbed and the rice is tender, 45 to 60 minutes. To serve, divide onto individual plates. Garnish each with 1 tablespoon parsley and 1 lemon wedge.

Nutritional Info

4 servings

Amount per Serving:

345 calories / 22 g protein / 7 g fat / 2 g saturated / 3 g monounsaturated fat / 43 mg cholesterol / 48 g carbohydrates / 5 g fiber / 100 mg sodium