Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.
Yield: 4 servings (serving size: 1 cup)
Ingredients
• Cooking spray
• 1 pound chicken breast tenders
• 2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
• 1 cup frozen cut okra, thawed
• 3/4 cup thinly sliced celery
• 3/4 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground red pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter
Preparation
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.
Nutritional Information
Calories: 199 (20% from fat)
Fat: 4.4g (sat 1.8g,mono 1.5g,poly 0.5g)
Protein: 28.3g
Carbohydrate: 11g
Fiber: 3.2g
Cholesterol: 73mg
Iron: 1.9mg
Sodium: 550mg
Calcium: 71mg
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