Servings: 12 servings (4 quarts) Prep: 35 min. Cook: 4-¼ hours

2 tablespoons olive oil 2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces 2 pounds boneless skinless chicken breasts, cut into ½-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth 5 cans (14-½ ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach 8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped 2 large carrots, finely chopped
1 small onion, chopped 1 small onion, chopped
1 medium lemon, halved and thinly sliced 1 medium lemon, halved and thinly sliced
1/4 cup lemon juice ¼ cup lemon juice
4 teaspoons grated lemon zest 4 teaspoons grated lemon zest
1/2 teaspoon pepper ½ teaspoon pepper
4 cups cooked brown rice 4 cups cooked brown rice

In a large skillet, heat 1 tablespoon oil over medium-high heat.
Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.
Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4 to 5 hours or until chicken is tender. Stir in rice; heat through.

1-1/3 cups: 203 calories, 5g fat (1g saturated fat), 42mg cholesterol, 612mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.  1-⅓ cups: 203 calories, 5g fat (1g saturated fat), 42mg cholesterol, 612mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, ½ fat.