Chipotle Chicken and Sweet Peppers
- Yield: 4 servings
- Prep: 5 mins
- Cook: 45 mins
Serve this spicy dish with mashed potatoes.
Ingredients
- 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
Instructions
- 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.
- Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.
- 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%