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Wednesday, March 19 2014

Sweet and savory flavors dance a rhythmic duet in this Caribbean chicken recipe.

Quick Caribbean Chicken
Recipe from 
Servings: 4
Total Time: 25 mins
  • 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
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 information
Per Serving: 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) 752.07, vit. C (mg) 28.34, sodium (mg) 188, calcium (mg) 30.29, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:27 am   |  Permalink   |  0 Comments  |  Email

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