|Preparation Time||15 Minutes|
|Cook Time||25 Minutes|
|Total Time||40 Minutes|
|Cooking Method||Sautï¿½ing; Stove Top|
|Diet||Low Calorie; Low Fat; Low Cholesterol; Low Carb; Low Sodium; Heart Healthy; High Protein; Diabetes Meal Plan|
2 teaspoons 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 tablespoons (about 3 cloves) garlic, mashed
12 ounces 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 teaspoon ground cumin
1/3 cup water
1/4 cup golden seedless raisins
1 tablespoon fresh cilantro, rinsed, dried, and chopped (or substitute 1 teaspoon dried cilantro)
1 tablespoon capers, drained
2 tablespoons green olives, chopped
Heat the olive oil in a large sautï¿½ pan over medium heat. Add the onion, bell peppers, and garlic, and sautï¿½ until the vegetables are soft, about 5 minutes.
Add the chicken, and stir-fry for another 5-10 minutes until the chicken is no longer pink inside.
Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
Cover the pan and reduce the heat. Simmer for 10 minutes.
Remove the bay leaves; garnish with fresh cilantro, capers, and green olives; and serve.
Calories: 162 cal
Total fat: 5g
Saturated fat: 1g