Welcome to another Foodie Friday. This zesty one-pot meal is easy to throw together on a busy weeknight. Recipe courtesy of Keep the Beat, National Heart, Lung, and Blood Institute.
Preparation Time: 30 minutes
2 tsp olive oil
1 large onion, finely chopped
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 1/2 Tbsp garlic, mashed (about 3 cloves)
12 oz chicken breast, boneless and skinless, cut into thin strips
1/3 cup tomato sauce, no-salt-added
1/3 cup lemon juice
1/4 tsp ground cumin
2 bay leaves
1/3 cup water
1/4 cup seedless raisins
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. Add the chicken, and stir-fry another 5-10 minutes until chicken in no longer pink inside. 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 5-10 minutes. Remove bay leaves and serve.
¾ Cup of Fruits and Vegetables per Serving
Nutrition Information per Serving:
Calories: 130Total Fat: 3gSaturated Fat: 0.5g% of Calories from Fat: 21%% Calories from Sat Fat: 3.5%
Jenn Mitchell is a proud mom, wife and adventure seeker. She’s traveled either solo or with family to 20 countries and 36 U.S. states so far. A former personal trainer, Jenn looks for ways to keep her family fit and active both at home and on the road. Her goal is to inspire other moms and families to live happy and healthy lives.