1-pound chicken breast, boneless, skinless, cut into thin strips
2 teaspoons olive oil
1 large yellow onion, finely chopped
1 medium green pepper, finely chopped
1 medium red pepper, finely chopped
3 cloves garlic, mashed
⅓ cup water
⅓ cup no-salt-added tomato sauce
⅓ cup low-sodium chicken broth
⅓ cup fresh lemon juice
¼ teaspoon ground cumin
¼ cup golden raisins
2 bay leaves
Garnishes
Fresh cilantro leaves
1 tablespoon capers, drained
2 tablespoons green olives, chopped
1. Heat the olive oil in a large skillet over medium heat. Add the onion, peppers, and garlic, and sauté until the vegetables are soft, about 5 minutes.
2. Add the chicken and stir fry for another 5 to 10 minutes, until the chicken has cooked through.
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 or until the chicken is tender.
5. Remove the bay leaves and serve with brown rice and black beans. Garnish with fresh cilantro, capers, and olives.
Makes 6 Servings. Serving Size: 3/4 cup. Per Serving: Calories 162, Total Fat 5g, Saturated Fat 1g, Cholesterol 46mg, Sodium 133mg, Total Fiber 2g, Protein 18g, Carbohydrates 13g, Potassium 380 mg
Food & Nutrition
