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Our healthy recipe of the month too: Chicken Picadillo – a zesty one-pot meal that is easy to throw together on a busy weeknight.
PREP: 15 minutes
COOK: 25 minutes
6 servings – Chicken and vegetables
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
1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
1 Tbsp capers, drained
2 Tbsp green olives, chopped
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.
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