Chicken and Sweet Pepper Skillet

I like one pot meals.  They're easy, clean up isn't a disaster, and they usually make a big quantity.  I'm also a fan of a meal where I can get veggies, whole grain and protein in one shot.  We're busy people, after all.  These types of meals are especially useful during this busy holiday season where days are short, feasts are in excess, and everyone could use a well balanced, healthy meal (with leftovers for lunch the next day).

The barbeque sauce in this skillet gives a sweet, smoky note.  You could use leftover grilled chicken, rotisserie chicken, or just raw chicken that you saute up before you cook.  Your choice.

Chicken and Sweet Pepper Skillet
4 small chicken breasts, chopped
1 Tbsp olive oil
1 red and 1 yellow pepper, chopped
1 white onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 1/4 cup uncooked instant brown rice
1 1/4 cup water
1/2 cup barbeque sauce
Green onions and shredded cheese, for garnish
Salt and pepper to taste

In a large skillet, brown chicken in olive oil until cooked through.  Remove from pan.  Sautee the peppers, onion and garlic with a little more olive oil until tender, about 5 minutes.  Season with salt and pepper (liberally).  Add wine to the pan and scrape up the bottom bits.  Add rice, water and BBQ sauce.  Stir, bring to a simmer, cover and cook about 15-20 minutes or until the rice is tender (stir occasionally).  Stir in chicken and heat through.  Top with green onions and cheese and serve.