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Creole Chicken Recipe

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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.

This recipe is:

Healthy

Diabetic Friendly

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Creole Chicken Recipe

Prep: 15 min. Cook: 25 min.

Yield: 2 Servings

15 25 40

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 a meat thermometer reads 170° 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.

Nutritional Facts 1 chicken breast half with 2/3 cup sauce and 1/2 cup rice equals 320 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 447 mg sodium, 41 g carbohydrate, 3 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 3 starch, 1/2 fat.

Originally published as Creole Chicken in Light & Tasty December/January 2007, p60

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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