This blog was created by guest blogger, Maggie Spieker, a dietetic student at the University of Nebraska-Lincoln.
Are you looking for something to spice up your weekday meals? Then this easy one pot recipe is for you. Inspired by down home Louisiana Cajun cooking, this chicken creole will not disappoint on flavor. The spiciness level is easily adjusted to fit any taste.
The chicken in this recipe provides lean protein, while the vegetables are loaded with antioxidants. It can easily be made gluten free by putting it on a bed of brown rice instead of whole wheat pasta. You probably have most of the ingredients you will need for this 20-Minute Chicken Creole already in your kitchen.
Yield: 8 servings
Cooking time: 20 minutes
Total time: 20 minutes
- 1 tablespoon vegetable oil
- 2 chicken breast (whole, skinless, boneless)
- 1 can diced tomatoes (14 1/2 oz., with juice)
- 1 cup chili sauce (low sodium)
- 1 green pepper (chopped, large)
- 2 celery stalk (chopped)
- 1 onion (chopped, small)
- 2 garlic clove (minced)
- 1 teaspoon dried basil
- 1 teaspoon parsley (dried)
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon salt
- Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until no longer pink when cut (3-5 minutes).
- Reduce heat to medium (300 degrees in electric skillet).
- Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
- Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
- Serve over hot, cooked rice or whole wheat pasta.
- Refrigerate leftovers within 2 hours.
Recipe Source: Oregon State University Cooperative Extension Service