Ingredients
1 tablespoon vegetable oil
2 chicken breasts (skinless
boneless)
1 can diced tomatoes (14 1/2 ounces)
1 cup chili sauce
1 green pepper (chopped
large)
2 celery stalks (chopped)
1 onion (chopped)
2 garlic cloves (minced)
1 teaspoon dried basil
1 teaspoon parsley (dried)
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Steps
Wash hands with soap and water.
Heat pan over medium-high heat (350 °F in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165 °F (3-5 minutes).
Reduce heat to medium (300 °F in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
Serve over hot, cooked rice or whole wheat pasta.
Refrigerate leftovers within 2 hours.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 77 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 21 mg |
| Sodium | 255 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 8 g |
| Vitamin D | 0 mcg |
| Calcium | 37 mg |
| Iron | 1 mg |
| Potassium | 442 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. 20-Minute Chicken Creole. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.