Directions:
- Season chicken with salt and red pepper. In a large, nonstick skillet, cook chicken in hot oil for 3 to 4 minutes.
- Add sweet potato and banana pepper. Cook and stir for 5 to 6 minutes more or until chicken is no longer pink and potato is just tender.
- In a small bowl stir together the pineapple juice and cornstarch; stir into chicken mixture. Cook and stir gently until slightly thickened and bubbly.
- Stir in bananas. Cook and stir 2 minutes more. Serve over cooked brown rice. Makes 4 main-dish servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 428.62 Kcal (1795 kJ) | ||
| Calories from fat | 132.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.73g | 23% | |
|---|---|---|---|
| Cholesterol | 34.87mg | 12% | |
| Sodium | 624.01mg | 26% | |
| Potassium | 605.22mg | 13% | |
| Total Carbs | 57.03g | 19% | |
| Sugars | 21.81g | 87% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 17.3g | 35% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.4mg | 14% | |
| Calcium | 46.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 168.43 Kcal (705 kJ) | ||
| Calories from fat | 52.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.79g | 23% | |
|---|---|---|---|
| Cholesterol | 13.7mg | 12% | |
| Sodium | 245.22mg | 26% | |
| Potassium | 237.83mg | 13% | |
| Total Carbs | 22.41g | 19% | |
| Sugars | 8.57g | 87% | |
| Dietary Fiber | 1.64g | 17% | |
| Protein | 6.8g | 35% | |
| Vitamin C | 10.7mg | 45% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 14% | |
| Calcium | 18.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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