Chipotle Chicken and Sweet Peppers

Mark Boughton
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 45 mins

Serve this spicy dish with mashed potatoes.


1pound frozen boneless skinless chicken breasts
1pound frozen pepper stir-fry
1-- (14 1/2-ounce) can stewed tomatoes, undrained
1-- chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
1/2teaspoon ground cumin
1/4teaspoon salt
1tablespoon extra-virgin olive oil


  1. Combine all ingredients except oil in a deep skillet or Dutch oven; bring to a boil over high heat. Reduce heat, cover tightly and simmer until chicken is no longer pink in center, 20 to 25 minutes. Remove chicken, let cool and cut into chunks.
  2. Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.
  3.  Pour vegetable mixture evenly over chicken.

Recipe by Anne E. Stewart.

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 0
  • Fat 23g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 2.5g
  • Cholesterol 50mg
  • Sodium 1000mg
  • Potassium 660mg
  • Carbohydrate 33g
  • Fiber 4g
  • Sugars 5g
  • Protein 18g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 50%
  • Calcium 4%
  • Iron 15%