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Nutrition Facts
Nutrition facts per serving:
- Calories 326
- Protein(gm)20
- Carbohydrate(gm)50
- Fat, total(gm)5
- Cholesterol(mg)45
- Saturated fat(gm)1
- Dietary Fiber, total(gm)4
- Vitamin A(IU)3547
- Vitamin C(mg)28
- Sodium(mg)188
- Calcium(DV %)30
- Iron(DV %)1
- Fruit()1
- Starch()2
- Lean Meat()1
Quick Caribbean Chicken
Ingredients
- 12 ounces chicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
- 1/4 teaspoon salt
- 1/8 - 1/4 teaspoon ground red pepper
- 1 teaspoon cooking oil
- 1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
- 1 small fresh banana pepper, seeded and chopped
- 3/4 cup unsweetened pineapple juice
- 1 teaspoon cornstarch
- 2 unripe bananas, quartered lengthwise and sliced 3/4 inch thick
- 2 cups hot cooked brown rice
- Snipped fresh cilantro (optional)
Directions
Sprinkle the chicken strips with salt and ground red pepper.
In a large nonstick skillet cook chicken in hot oil over medium heat for 3 minutes. Add the sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or just until sweet potato is tender.
Meanwhile, in a small bowl stir together pineapple juice and cornstarch. Add juice mixture to chicken mixture in skillet. Cook until juice mixture is bubbly, stirring gently. Add the banana pieces; cook and stir for 2 minutes more.
To serve, divide the hot brown rice among 4 shallow bowls. Top with the chicken mixture. If desired, garnish with snipped fresh cilantro.
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