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Quick Caribbean Chicken
Ingredients
- 12 ounces chicken tenderloin strips
- 1/4 teaspoon salt
- 1/8 - 1/4 teaspoon ground red pepper
- 1 teaspoon cooking oil
- 1 medium sweet potatoes, peeled, halved lengthwise, and thinly sliced
- 1 small banana pepper, seeded and chopped
- 3/4 cup unsweetened pineapple juice
- 1 teaspoon cornstarch
- 2 unripe bananas, quartered lengthwise and cut into 3/4-inch pieces
- 2 cups hot cooked, quick-cooking brown rice
Directions
1. Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes. Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender. In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly. Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.
Nutrition Facts
(Quick Caribbean Chicken)
- Servings Per Recipe 4,
- cal. (kcal) 326,
- Fat, total (g) 5,
- chol. (mg) 45,
- sat. fat (g) 1,
- carb. (g) 50,
- fiber (g) 4,
- pro. (g) 20,
- vit. A (RE) 752,
- vit. C (mg) 28,
- sodium (mg) 188,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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