Chicken picadillo

Recipe Information

Ingredients

• 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 

• 2 bay leaves 

• 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

Directions

• Heat the olive oil in a large saut� pan over medium heat. Add the onion, bell peppers, and garlic, and saut� 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.

Nutrition (per serving)

• Calories: 162 cal

• Total fat: 5g

• Saturated fat: 1g

• Cholesterol: 46mg

• Sodium: 133mg

• Potassium: 380mg

• Carbohydrate: 13g

• Fiber: 2g

• Protein: 18g