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vegetable oil
4 skinless, boneless chicken breasts, or 8 skinless, boneless chicken thighs
1 onion
1 green bell pepper
2 cups tomato sauce
1 tbsp chili powder
1 tsp cumin
generous pinch dried oregano leaves
generous pinch cinnamon
generous pinch salt
1/4 cup chopped fresh coriander, optional
When chicken is golden, pour in pasta sauce and stir in dried seasonings. Add onion, separating into rings, and pepper. Reduce heat to medium-low. Cover and simmer, turning breasts halfway through, until chicken is springy when pressed, 6 to 8 more minutes. Meanwhile, chop coriander. Remove chicken to plates and sprinkle with coriander. Great served over noodles or rice.
Calories 257, Protein 33g, Carbohydrates 15.8g, Fat 6.4g, Fibre 3.3g, Sodium 610mg.
Chili powder is not just for making chili ? It's great with pasta sauce slowly simmered with chicken and green pepper. Plus, a hearty serving is rich in protein and has only 257 calories.