Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The original of this slightly tweaked recipe was found in the 1995 publication, The Simply Healthy Lowfat Cookbook. Ingredients:
3/4 lb sweet potato, peeled, halved lengthwise & cut crosswise into 1/2-inch half-rounds |
1 tablespoon olive oil |
1/2 lb lean ground chicken |
1 large nectarine, cut into thin wedges |
1/4 cup orange marmalade |
1/4 cup dijon mustard |
1/2 teaspoon jalapeno pepper, minced |
2 medium bananas, firm but ripe, sliced |
1/4 cup scallion, thinly sliced |
Directions:
1. To a large saucepan of boiling water add the sweet potatoes, return the water to a boil, then reduce the heat to medium-low, cover & simmer until tender, about 10 minutes. Drain well.
2. In a large nonstick skillet, warm oil over medium-high heat until hot but not smoking, then add chicken & saute until opaque & cooked through, about 2 minutes.
3. Reduce heat to medium & add the sweet potatoes, nectarine, marmalade, mustard & jalapeno, cooking & tossing gently until heated through, about 2 minutes.
4. Add the bananas & cook until heated through, 1 to 2 minutes.
5. Serve the mixture sprinkled with sliced scallions.
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