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Prep Time
15 Mins
Cook Time
41 Mins
Yield
4 servings (serving size: 1 chicken breast half and about 3/4 cup vegetable mixture)

How to Make It

Step 1

Heat 2 teaspoons oil in a large Dutch oven over medium heat. Sprinkle chicken evenly with 1/4 teaspoon black pepper and salt. Add chicken to pan; cook 5 minutes on each side or until browned. Remove from pan; set aside.

Step 2

. Heat remaining 2 teaspoons oil in pan over medium heat. Add onion, bell pepper, carrot, garlic, and remaining 1/4 teaspoon black pepper. Cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring frequently.

Step 3

. Add broth and next 4 ingredients to pan; bring to a boil. Return chicken to pan. Cover, reduce heat to low, and simmer 20 minutes or until chicken is done and vegetables are tender.

Step 4

. Remove and discard cinnamon stick and cloves. Stir in jalapeño pepper.

Oxmoor House Healthy Eating Collection

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