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Creole Chicken Recipe
Creole Chicken Recipe photo by Taste of Home

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. —Susan Shields, Englewood, Florida
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 2 servings

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

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.

Directions

  1. 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 a thermometer reads 170°. Remove and keep warm.
  2. 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.
Originally published as Creole Chicken in Light & Tasty December/January 2007, p60

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.

Full-Bodied White Wine

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

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