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Quick Caribbean Chicken

Makes: 4 servings

Start to Finish 25 mins

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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