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Chicken Jambalaya

2 pieces of skinless, boneless chicken
1 large onion, chopped
3 celery sticks, chopped
1 zucchini, chopped
1 clove garlic, crushed
1 jalapeño pepper, seeded and chopped
1 cup uncooked whole grain rice
14 oz. can of diced tomatoes
3 cups water
Black Pepper & Parsley to taste
 

Preheat oven to 400 degrees.
Cook chicken and water in the oven for 30 minutes or until almost cooked through.
In a large saucepan sauté onions, celery, garlic and jalapeno pepper for 5 minutes in olive oil (normally butter, but not this week).  When the chicken is cooked, dice into bit size pieces. Add the zucchini, tomatoes, rice, chicken and chicken broth to the saucepan.  Cover and simmer on low heat until rice is cooked.  Stir occasionally.