Name: 20-Minute Chicken Creole
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

Chicken creole recipe with brown rice on the side

Servings per Recipe

Serving Size

1 chicken breast, plus sauce

Nutrition Facts

Calories : 260

Total Fat : 4 g

Sodium : 500 mg

Total Carbohydrate : 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.