Chicken Picadillo

Chicken Picadillo

This zesty one-pot meal is easy to throw together on a busy weeknight.

 

CAL/SERV :

162

PREP TIME :

15 MINS

YIELDS :

5 SERVINGS

COOK TIME:

25 MINS

INGREDIENTS
  • 2 tsp olive oil
  • 1 large yellow onion, finely chopped
  • 1 medium green bell pepper, rinsed and finely chopped
  • 1 medium red bell pepper, rinsed and finely chopped
  • 1½ Tbsp garlic, mashed (about 3 cloves)
  • 12 oz boneless, skinless chicken breast, cut into thin strips
  • ⅓ C no-salt-added tomato sauce
  • ⅓ C low-sodium chicken broth
  • ⅓ C lemon juice
  • ¼ tsp ground cumin
  • 2 bay leaves
  • ⅓ C water
  • ¼ C golden seedless raisins

For garnish:

  • 1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
  • 1 Tbsp capers, drained
  • 2 Tbsp green olives, chopped

INSTRUCTIONS
  1. Heat olive oil in a large sauté pan over medium heat.  Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.
  2. Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.
  3. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
  4. Cover the pan, and reduce the heat.  Simmer for 10 minutes.
  5. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Tip: Serve with brown rice and black beans.

Nutrition (per serving):

Calories 162, Total fat 5 g, Saturated fat 1 g, Cholesterol 46 mg, Sodium 133 mg, Total fiber 2 g, Protein 18 g, Carbohydrates 13 g, Potassium 380 mg.

 Courtesy of National Heart, Lung, and Blood Institute