Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 25 minutes | 6 servings | ¾ C chicken and vegetables |
| 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 | | ⅓ C no-salt-added tomato sauce | | ⅓ C low-sodium chicken broth | | ⅓ C lemon juice | | ¼ tsp ground cumin | | 2 bay leaves | | ⅓ 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 | | | calories | 162 | | Total fat | 5 g | | Saturated fat | 1 g | | Cholesterol | 46 mg | | Sodium | 133 mg | | Total fiber | 2 g | | Protein | 18 g | | Carbohydrates | 13 g | | Potassium | 380 mg | |
Directions -
| 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. | Tip: Serve with brown rice and black beans. |
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