Servings per Recipe
4.00
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 (350o F in an electric skillet). Add vegetable oil and chicken, cook until chicken reaches an internal temperature of 165o F (3 to 5 minutes).
Reduce heat to medium (300o 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. (not included in nutrition analysis)
Refrigerate leftovers within 2 hours.
Note
Adapted from recipe 20-Minute Chicken Creole from MyPlate.gov.