Tropical chicken and sweet potatoes

6 servings

Ingredients

Quantity Ingredient
1⅓ cup Long-grain rice; uncooked
1 pounds Chicken breasts no skin, boned, trim fat cut in bite-size pcs
¼ teaspoon Salt; optional
¼ teaspoon Pepper
2 teaspoons Non-diet, tub margarine, canola/corn oil
1 large Onion; chopped
1 Garlic clove; minced
1½ cup Chicken broth, defatted divided
1 tablespoon Soy sauce, low sodium
½ teaspoon Dried thyme
1 large Sweet potato (about 16 oz) peeled and diced
1 cup Pineapple tidbits w/ juice
1 large Green bell pepper seeded & cut 1/2\" sq
½ cup Raisins, dark or light

Directions

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Cook rice according to package directions. Keep warm until needed Sprinkle chicken with salt, if desired, and pepper. In large, non-stick, spray-coated skillet. cook chicken pieces over medium heat until meat has turned white. Remove and reserve in medium bowl.

In same skillet, combine margarine, onion, garlic, and 2 Tbs broth.

Cook over medium heat, stirring frequently, until onion is tender, about 5 to 6 mins.

Add remaining broth, soy sauce, and thyme. Stir to mix well. Add sweet potato and reserved chicken. Bring to a boil. Cover, lower heat, and simmer 10 to 15 mins or until sweet potato pieces are almost tender, stirring occasionally.

Add pineapple, green pepper, and raisins to skillet. Simmer uncovered 10 to 15 mins, stirring occasionally, until sweet potatoes are tender and sauce has reduced somewhat. Serve over white rice.

NUTRITIONAL DATA (based on 6 servings): Per Serving: Calories 364 Fat (gm) 3.3 Sat. fat (gm) 0.7 Cholesterol (mg) 30 Sodium (mg) 238 Protein (gm) 17 Carbohydrate (gm) 67 % Calories from fat 8

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