Creole Chicken and Vegetables

Creole Chicken and Vegetables Recipe
Enjoy the flavor of summer anytime by using frozen bell peppers and frozen okra in this speedy Creole dish. For a filling meal, serve over rice.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 199
Caloriesfromfat 20 %
Fat 4.4 g
Satfat 1.8 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 28.3 g
Carbohydrate 11 g
Fiber 3.2 g
Cholesterol 73 mg
Iron 1.9 mg
Sodium 550 mg
Calcium 71 mg


Cooking spray
1 pound chicken breast tenders
2 cups frozen pepper stir-fry (such as Bird's Eye brand), thawed
1 cup frozen cut okra, thawed
3/4 cup thinly sliced celery
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
1 tablespoon butter


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes. Add parsley and butter, stirring until butter melts.

January 2006
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