Recipe: Chicken Picadillo

Need something healthy to throw together on a weeknight? This simple one-pot chicken recipe courtesy of the National Heart, Lung and Blood Institute only takes 35 minutes to make, yields six servings and is perfect for the whole family! Only 162 calories per serving!

Ingredients:

2 tsp 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
1½ Tbsp garlic, mashed (about 3 cloves)
12 oz boneless, skinless chicken breast, cut into thin strips
⅓ C no-salt-added tomato sauce
⅓ C low-sodium chicken broth
⅓ C lemon juice
¼ tsp ground cumin
2 bay leaves
⅓ C water
¼ C golden seedless raisins

For garnish:

1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
1 Tbsp capers, drained
2 Tbsp green olives, chopped

 

  1. Heat olive oil in a large sauté pan over medium heat.  Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.
  2. Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.
  3. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.
  4. Cover the pan, and reduce the heat.  Simmer for 10 minutes.
  5. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.