Rate this recipe
4.2/5
(17 Votes)
Ingredients
- 2 tsp canola oil
- 1/2 onion, chopped
- 1/2 red bell pepper, chopped
- 1 tsp ground cumin
- 1 tsp chopped fresh oregano
- 1/4 tsp salt
- 1 tbsp flour
- 1/4 tsp freshly ground black pepper
- 1 cup reduced-sodium chicken broth
- 1 lb boneless, skinless chicken tenders
- 1/2 cup pumpkin seeds
Details
Cooking time 25mins
Preparation
Step 1
1.) Heat the oil in a large nonstick skillet over med-high heat. Add the onion, bell pepper, cumin, oregano, and salt. Stir to mix. Cover and cook over medium heat, stirring occasionally, for 3 minutes or until the vegetables have softened.
2.) Add the flour and black pepper. Stir so the flour thoroughly coats the vegetables. Add the broth and cook, stirring constantly, for 2 minutes or until thickened. Add the chicken. Cover and simmer for 10 minutes or until the chicken is cooked through. Add the pumpkin seeds and stir into the sauce.
You'll also love
- Poached Chicken Salad Sandwiches 4.5/5 (15 Votes)
- Buffalo Chicken Flatbread Pizzas 4.4/5 (25 Votes)
- Albondigas (Spanish Meatball) Soup 3.9/5 (90 Votes)
- Pressure Cooker Honey Dijon Chicken 4.3/5 (31 Votes)
- Baked Crispy Chicken 4.4/5 (20 Votes)
- Black Bean Mango Soup with Chicken 4.6/5 (9 Votes)
- Mexican Quinoa Chicken Fajita... 4.6/5 (5 Votes)
- Crock Pot Santa Fe Cream Cheese... 4.1/5 (71 Votes)
Review this recipe