Creole Chicken
Light & Tasty
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Chili powder lends just a hint of heat to this full-flavored and oh-so-easy chicken entree from Susan Shields of Arcadia, Florida.
SERVINGS: 2
CATEGORY: Lower Fat
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 25 min.
Ingredients:
- 2 boneless skinless chicken breast halves (4 ounces each)
- 1 teaspoon canola oil
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1/3 cup julienned green pepper
- 1/4 cup chopped celery
- 1/4 cup sliced onion
- 1/2 to 1 teaspoon chili powder
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1 cup hot cooked rice
Directions:
In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice. Yield: 2 servings.