About the Recipe
this zesty one-pot meal is easy to throw together on a busy weeknight
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
1� Tbsp garlic, mashed (about 3 cloves)
12 oz boneless, skinless chicken
breast, cut into thin strips
1/3 C no-salt-added tomato sauce
1/3 C low-sodium chicken broth
1/3 C lemon juice
� tsp ground cumin
2 bay leaves
1/3 C water
� C golden seedless raisins
1 Tbsp fresh cilantro, rinsed, dried,
and chopped (or substitute
1 tsp dried coriander)
1 Tbsp capers, drained
2 Tbsp green olives, chopped
1 Heat olive oil in a large saut� pan over medium heat.
Add the onion, bell peppers, and garlic, and saut�
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
5 Remove the bay leaves, and garnish with fresh
cilantro, capers, and green olives, and serve.