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Quick Caribbean Chicken

Makes: 4 servings
Start to Finish 25 mins
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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