Chicken Picadillo

This zesty one-pot meal is easy to throw together on a busy weeknight.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Cuban
• Difficulty: Easy

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sodium
• Low-Carb

Tags

• one-pot
• quick
• healthy
• savory
• comfort food
• stir-fry

Ingredients

• 2 teaspoon olive oil
• 1 yellow onion (large, finely chopped)
• 1 green bell pepper (medium, rinsed, finely chopped)
• 1 red bell pepper (medium, rinsed, finely chopped)
• 1.5 tablespoon garlic (mashed)
• 12 ounce chicken breast (boneless, skinless, cut into thin strips)
• 0.33 cup tomato sauce (no-salt-added)
• 0.33 cup chicken broth (low-sodium)
• 0.33 cup lemon juice
• 0.25 teaspoon cumin (ground)
• 2 bay leaves
• 0.33 cup water
• 0.25 cup golden seedless raisins
• 1 tablespoon fresh cilantro (rinsed, dried, chopped)
• 1 tablespoon capers (drained)
• 2 tablespoon green olives (chopped)

Instructions

1. Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.
2. Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.
3. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken. Cover the pan, and reduce the heat. Simmer for 10 minutes.
4. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Notes

Serve with brown rice and black beans.

Nutrition (per serving)

• Calories: 162
• Protein: 18 g
• Carbohydrates: 13 g
• Fat: 5 g
• Fiber: 2 g
• Sodium: 133 mg
• Saturated Fat: 1 g
• Sugar: 7 g
• Cholesterol: 46 mg