 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Chili powder lends just a hint of heat to this full-flavored and oh-so-easy chicken entree. Ingredients:
2 boneless skinless chicken breast halves (4 ounces each) |
1 teaspoon canola oil |
1 can (14-1/2 ounces) stewed tomatoes, cut up |
1/3 cup julienned green pepper |
1/4 cup chopped celery |
1/4 cup sliced onion |
1/2 to 1 teaspoon chili powder |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
1 cup hot cooked rice |
Directions:
1. In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm.
2. In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice. Yield: 2 servings.
|
|