Chicken Picadillo

By sheilaolim

Any leftover chicken mixture can be reheated and served on hot tortillas; top with shredded lettuce, chopped tomatoes, and light sour cream.

Nutritional Information
Amount per serving

Calories: 257
Calories from fat: 26%
Fat: 7.5g
Saturated fat: 1g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 1.5g
Protein: 29.6g
Carbohydrate: 19g
Fiber: 3.2g
Cholesterol: 66mg
Iron: 2.2mg
Sodium: 762mg
Calcium: 74mg

Ingredients

• 1 pound skinless, boneless chicken breast
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3 garlic cloves, minced
• 1 cup bottled salsa
• 1/3 cup golden raisins
• 1/4 cup slivered almonds, toasted
• 1/4 cup chopped fresh cilantro
• Fresh cilantro sprigs (optional)

Preparation

Step 1

Place chicken in a food processor; pulse until ground.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired.

Serve with White rice, Black beans, lime juice and cilantro as a side.