Prep Time:
5 mins
Cook Time:
20 minutes
Total Time:
25 Minutes
Servings:
8
Serving Size:
1 cup
Nutrition Information per serving:
- Calories: 76
- Total Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 21mg
- Sodium: 251mg
- Total Carbohydrate: 6g
- Dietary Fiber: 2g
- Total Sugars: 4g
- Protein: 8g
- Calcium: 34mg
- Iron: 1mg
- Potassium: 427mg
Ingredients
- 1 tablespoon vegetable oil
- 2 chicken breast (whole, skinless, boneless)
- 1 can diced tomatoes (14 1/2 oz., with juice)
- 1 cup chili sauce
- 1 green pepper (chopped, large)
- 2 celery stalk (chopped)
- 1 onion (chopped)
- 2 garlic clove (minced)
- 1 teaspoon dried basil
- 1 teaspoon parsley (dried)
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
Instructions
1.Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165°F (3-5 minutes).
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
5. Serve over hot, cooked rice or whole wheat pasta.
6. Refrigerate leftovers within 2-3 hours.