20-Minute Chicken Creole
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Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 1 pound chicken breasts, skinless, boneless
- 1 can (14.5 ounces) diced tomatoes, low-sodium
- 1 cup chili sauce
- 1 large green pepper, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Instructions
- 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
| Calories | 112 |
|---|---|
| Protein | 14 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 35 mg |
| Sodium | 126 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Recipe Adapted from: Food Hero Oregon State University Cooperative Extension Service