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Nutrition facts per serving:

  • Servings Per Recipe 4 servings
  • Calories 326
  • Total Fat (g) 5
  • Saturated Fat (g) 1
  • Cholesterol (mg) 45
  • Sodium (mg) 188
  • Carbohydrate (g) 50
  • Fiber (g) 4
  • Protein (g) 20
  • Vitamin C (DV%) 48
  • Calcium (DV%) 3
  • Iron (DV%) 7
  • Starch (d.e.) 2
  • Fruit (d.e.) .5
  • Lean Meat (d.e.) 1
*Percent Daily Values are base on a 2,000 calorie diet
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Quick Caribbean Chicken

Makes: 4 servings
Start to Finish: 20 minutes
 

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Ingredients

  • 12  ounces chicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
  • 1/4  teaspoon salt
  • 1/8  to 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.

Quick Caribbean Chicken


 
 
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