20-Minute Chicken Creole
This Creole-inspired dish uses chili sauce and cayenne pepper to spice it up. Tomatoes, green pepper, celery, onions and garlic spices also surround the chicken with delicious color. This main dish can be cooked on the stovetop or with an electric skillet.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
132
Calories
13g
Protein
12g
Carbs
3g
Fat
3g
Fiber
7g
Sugar
489mg
Sodium
Saturated Fat 1 g · Cholesterol 38 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon · or cooking oil of choice
skinless, boneless chicken breasts
1 pound
no salt added diced tomatoes
1 can (14.5 ounces)
chili sauce
1 cup · see note below
green pepper
1 large · chopped
celery stalks
2 medium · chopped
onion
1 medium · chopped
garlic cloves
2 · minced
dried basil
1 teaspoon
dried parsley
1 teaspoon
cayenne pepper
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Heat pan over medium-high heat (350 degrees F in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165 degrees F (3-5 minutes).
- 3
Reduce heat to medium (300 degrees F in electric skillet).
- 4
Add tomatoes with juice, chili sauce*, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper..
- 5
Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
- 6
Serve over hot, cooked rice or whole wheat pasta.
Notes
- •Chili sauce: mix 1 can (8 ounces) tomato sauce, 1 Tablespoon vinegar, 1 teaspoon packed brown sugar, and 1 teaspoon chili powder.
Source: USDA MyPlate Kitchen · Recipe Adapted from: Food Hero Oregon State University Cooperative Extension Service
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