Mediterranean Chicken and Brown Rice Salad

Recipe adapted from Cooking Light.

Ingredients

• 1 Tbsp olive oil
• 1 cup coarsely chopped onion
• 1 cup uncooked long-grain brown rice
• 1 cup water
• 1 can low-sodium chicken broth (10-1/2oz)
• 2 cups coarsely choppe plum tomatoes
• 2 cups cubed ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh oregano or 1-1/2 Tbsp dried oregano
• 1/4 cup ripe olives, coursely chopped
• 2 Tbsp white balsamic vinegar
• 1/4 tsp salt
• 1-15oz can low-sodium garbanzo beans (chickpeas), drained
• 2 garlic cloves, minced

Preparation

1. Heat the olive oil in a large saucepan over medium-high heat. Add onion and saute for 3 minutes.
2. Add rice and saute for 1 minute. Stir in the water and broth and bring to a boil. Cover, reduce heat to medium-low, and cook for 45 minutes or until the liquid is absorbed.
3. Spoon into a large bowl, fluff with a fork. Add tomato and remaining ingredients, toss well. Serve at room temperature or chilled.

Nutritional information

Makes six 1-1/2 cup servings, each having 320 calories, 22g protein, 7g fat, 44g carbohydrates, 6g fiver and 210 mg sodium.

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