Caribbean Chicken

By Tonya_Speed

NUTRITION per serving: 333 Calories; 3g Fat; 23g Protein; 52g Carbohydrate; 4g Dietary Fiber; 49mg Cholesterol; 196mg Sodium. Exchanges: 2 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Fruit. Points: 6

Ingredients

• 12 ounces boneless skinless chicken breast meat, cut into 1-inch strips
• 1/4 teaspoon salt
• 1/8 to 1/4 teaspoon ground red pepper
• Water/oil mixture
• 1 medium sweet potato, peeled, halved lengthwise, and thinly sliced
• 1 small fresh banana pepper, seeded and chopped
• 3/4 cup unsweetened pineapple juice
• 1 teaspoon cornstarch
• 2 unripe bananas, quartered lengthwise and sliced 3/4 inch thick
• 2 cups cooked brown rice

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Sprinkle chicken strips with salt and ground red pepper. Coat a large skillet with water/oil mixture over medium heat; add chicken strips and cook for 3 minutes. Add sweet potato and banana pepper; cook and stir for 5 to 6 minutes, just until sweet potato is tender. Meanwhile, in a small bowl, whisk together pineapple juice and cornstarch; add to chicken mixture in skillet and cook until bubbly, stirring gently. Add the banana pieces; cook, stirring gently, for 2 minutes or until mixture is bubbly. To serve, divide the hot brown rice among 4 shallow bowls and top with chicken mixture.

SERVING SUGGESTION: A big spinach salad tossed with Easy Balsamic Vinaigrette (see recipe).