Healthy Arroz con Pollo

We made this recipe from the April 2011 issue of Prevention magazine recently for a weekday dinner. We liked that the recipe included brown rice, skinless chicken breasts, and fresh basil. However, we thought we could make it even healthier. The recipe as shown at the website here uses regular chicken stock, which is at least partly responsible for the 1126 mg sodium per serving. We substituted low-sodium chicken broth. (Obviously, you can cut the salt in the recipe, too.)

Serves 4.

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