Portion Size: 1 ½ cups; ½ cup chicken, ½ cup vegetable mixture, ½ cup rice  

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 teaspoons extra-virgin olive oil
1 small onion	Wash, peeled and sliced.
2 leeks	Wash, trim and very thinly sliced.
3 garlic cloves	Wash peeled and mince.
8  (4 oz) boneless, skinless chicken breasts	Cut into strips 1/2-inch-wide and 2 inches long.
2 large tomatoes	Washed, trimmed and chopped.
1 red bell pepper	Washed, trimmed and sliced.
1 1/2 cup uncooked long-grain brown rice
2 teaspoons tarragon, or to taste
4 cups fat-free, reduced chicken broth
2 cups frozen peas
1 tablespoon parsley flakes

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	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.
2	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.
3	Reduce heat, cover and simmer about 10 minutes. Continue to simmer uncovered until broth is absorbed and the rice is tender, 45 to 60 minutes.	Cook until internal temperature reaches 165°F.
4	Just before serving, add peas and stir.  Heat through.