Enjoy the Latino flavors of this reduced-sodium chicken picadillo dish. Serve with brown rice and black beans for a satisfying, delicious meal.
- 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
- 1/3 cup no-salt-added tomato sauce
- 1/3 cup low-sodium chicken broth
- 1/3 cup fresh lemon juice
- 1/3 cup water
- 1/4 teaspoon ground cumin
- 2 bay leaves
- 1/4 cup golden raisins
- 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 saute 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.
Nutritional analysis per serving (not including rice and beans):
162 calories, 5 grams total fat, 1.0 gram saturated fat, 46 milligrams cholesterol, 13 grams carbohydrate, 18 grams protein, 2 grams dietary fiber, 133 milligrams sodium.