Servings per Recipe
4
Serving Size
1 chicken breast, plus sauce
Nutrition Facts
Calories
: 260
Fat
: 4
g
Sodium
: 500
mg
Total Carbohydrates
: 39
g
Dietary Fiber
: 4
g
Protein
: 16
g
Ingredients
1 Tablespoon vegetable oil
4 chicken breasts
1 can (14.5 ounces) low sodium diced tomatoes
1 cup bottled chili sauce (not hot sauce)
1 large green pepper, chopped
2 celery stalks, chopped
1 onion, diced
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried parsley
¼ teaspoon cayenne pepper
Cooked brown rice or whole wheat pasta
Preparation
Wash hands with soap and water.
Heat pan over medium-high heat (350° F in an electric skillet). Add vegetable oil and chicken, cook until chicken reaches an internal temperature of 165° F (3 to 5 minutes).
Reduce heat to medium (300° F in an electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper.
Bring to a boil; reduce heat to low and simmer covered for 10 to 15 minutes.
Serve over hot, cooked brown rice or whole wheat pasta. (Rice and pasta not included in nutrition analysis.)
Refrigerate leftovers within 2 hours.
Note
Adapted from recipe 20-Minute Chicken Creole from MyPlate.gov.