chicken picadillo

this zesty one-pot meal is easy to throw together on a busy weeknight

Ingredients:

2 tsp olive oil

1 large yellow onion, finely chopped

1 medium green bell pepper, rinsed and finely chopped

1 medium red bell pepper, rinsed and finely chopped

1½ Tbsp garlic, mashed (about 3 cloves)

12 oz boneless, skinless chicken breast, cut into thin strips

1/3 C no-salt-added tomato sauce

1/3 C low-sodium chicken broth

1/3 C lemon juice

¼ tsp ground cumin

2 bay leaves

1/3 C water

¼ C golden seedless raisins

For garnish:

1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)

1 Tbsp capers, drained

2 Tbsp green olives, chopped

Prep time: 15 minutes

Cook time: 25 minutes

1.Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.

2. Add the chicken, and stir fry for another 5–10 minutes, until chicken is no longer pink inside.

3. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

4 .Cover the pan, and reduce the heat. Simmer for 10 minutes.

5. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Serve with brown rice and black beans.