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Chicken Picadillo

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

Yield: 6 servings.
Serving size: 3/4 cup chicken and vegetables
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  • 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
  • 1-1/2 Tbsp garlic, mashed (about 3 cloves)
  • 12 oz boneless, skinless chicken breast, cut into thin strips
  • 1/3 cup no-salt-added tomato sauce
  • 1/3 cup low-sodium chicken broth
  • 1/3 cup lemon juice
  • 1/4 tsp ground cumin
  • 2 bay leaves
  • 1/3 cup water
  • 1/4 cup 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


  1. Heat olive oil in a large saute pan over medium heat. Add the onion, bell peppers, and garlic, and saute until vegetables are soft, about 5 minutes.
  2. Add the chicken, and stir fry for another 510 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.

Nutritional Information (Per Serving)
Protein:18 g
Sodium: 133 mg
Cholesterol:46 mg
Fat: 5 g
Saturated Fat: 1 g
Dietary Fiber: 2 g
Carbohydrates: 13 g

Source: Deliciously Healthy Dinners

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