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Creole Chicken and Vegetables

Creole Chicken and Vegetables
Yield

4 servings (serving size: 1 cup)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.