2 large red bell peppers
1/2  pound skinless, boneless chicken breast, cut into 1/2-inch pieces
1 1/4  teaspoons Cajun seasoning
2  teaspoons olive oil
1/2  cup chopped onion
2  garlic cloves, minced
1 1/4  cups fat-free, less-sodium chicken broth
1/2  cup uncooked converted rice
1/4  teaspoon salt
2  cups baby spinach leaves
5  teaspoons chopped fresh chives

Cut bell peppers in half lengthwise; discard seeds and membranes. Arrange halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until crisp-tender; drain. Return peppers to pie plate.

Combine chicken and Cajun seasoning in a bowl. Heat the oil in a medium saucepan over medium heat. Add the chicken; sauté 4 minutes or until done. Remove from pan.

Add onion and garlic to pan; sauté 1 minute. Add broth, rice, and salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Return chicken to pan; cover and cook 3 minutes or until rice is done. Stir in spinach and chives. Divide the rice mixture evenly among pepper halves.

Yield: 2 servings (serving size: 2 pepper halves)

NUTRITION PER SERVING

CALORIES 403(16% from fat); FAT 7g (sat 1.2g,mono 3.8g,poly 1.1g); PROTEIN 34.6g; CHOLESTEROL 66mg; CALCIUM 109mg; SODIUM 833mg; FIBER 5.2g; IRON 5.8mg; CARBOHYDRATE 49.4g
 

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