Chicken Picadillo

The chicken mixture leftovers from this Picadillo dish can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream.

Yield: 4 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 26%
  • Fat: 7.5g
  • Saturated fat: 1g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1.5g
  • Protein: 29.6g
  • Carbohydrate: 19g
  • Fiber: 3.2g
  • Cholesterol: 66mg
  • Iron: 2.2mg
  • Sodium: 762mg
  • Calcium: 74mg

Ingredients

  • 1 pound skinless, boneless chicken breast
  • 2 teaspoons olive oil
  • 1 cup chopped onion
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 garlic cloves, minced
  • 1 cup bottled salsa
  • 1/3 cup golden raisins
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup chopped fresh cilantro
  • Fresh cilantro sprigs (optional)

Preparation

  1. Place chicken in a food processor; pulse until ground.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.
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