Directions

1. Cook yellow rice according to package directions, then set aside. 
2. If using raw chicken, cook until internal temperature reaches 165°F. Let rest for 5 minutes, then dice. 
3. While rice and chicken cook, prepare vegetables: shred cabbage, slice cherry tomatoes in half, dice red onion and dice bell peppers. Chop fresh cilantro. 
4. Assemble bowl by placing rice in the center. 
5. Arrange chicken and vegetables in sections around the rice. Sprinkle chopped cilantro on top.
   
   Optional: Add a squeeze of lime juice, drizzle of olive oil and pinch of salt and pepper to enhance flavors.
   

Nutritional Information

Per serving: 319 calories (54 from fat), 6 g total fat (2 g saturated fat), 72 mg cholesterol, 209 mg sodium, 9 g carbohydrates, 6 g fiber, 23 g protein.  

Exchanges: 2 starch, 1½ vegetable, 3 protein, 1 fat 

GLUTEN-FREE recipes are prepared without any wheat, barley, rye or triticale. Check the label on each ingredient to make sure the brand you are using does not contain these grains in any form (flour, bread stuffing, bran germ, malt, starch, etc.).

All exchange values are approximate. When an optional or additional ingredient is offered, exchange values may change.

Find three more colorful summer recipes in the July/August issue of TOPS News.

Previous Recipes of the Month

Members can access all of our great recipes, including our previous Recipes of the Month, by going to the Recipe of the Month Archive page.