For Professionals

Chicken Picadillo

Prep time: 15 min
Cook time: 25 min

Quick and refreshing—the perfect appetizer.

Makes

6 servings

Serving size

¾ cup chicken and vegetables

Ingredients

2 teaspoons olive oil

1 large yellow onion, finely chopped

1 medium green bell pepper, rinsed and finely chopped

1 medium red bell pepper, rinsed and finely chopped

1½ tablespoons garlic, mashed (about 3 cloves)

12 ounces boneless, skinless chicken breast, cut into thin strips

⅓ cup no-salt-added tomato sauce

⅓ cup low-sodium chicken broth

⅓ cup lemon juice

¼ teaspoon ground cumin

2 bay leaves

⅓ cup water

¼ cup golden seedless raisins

For garnish:

1 tablespoon fresh cilantro, rinsed, dried, and chopped (or substitute 1 teaspoon dried coriander)

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 to 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.
  4. Cover the pan and reduce the heat. Simmer for 10 minutes.
  5. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Cooking Tip

Looking for more spice? Add a teaspoon of cayenne powder

Recipe Contributed by the National Heart, Lung, Blood Institute; Deliciously Healthy Dinners

Nutrition Info

Nutrition Info

Makes: 6 servings  Serving size: ¾ cup chicken and vegetables

Calories

162

Fat

5 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

46 mg

Carbohydrates

13 g

Sugar

7 g

Fiber

2 g

Protein

18 g

Sodium

133 mg

Calcium

30 mg

Phosphorus

152 mg

Potassium

380 mg