Thursday, February 4, 2010

Chicken Picadillo

So I know this picture looks pretty schnasty, but that's just because I need a new "professional" camera (and maybe a few photog refresher lessons). This dish is actually really good despite my lack of photography skills. I put a scoop of this on top of roaster spaghetti squash. Chris just ate it plain. Very healthy too! Only 220 cals per 1.5 cup serving!

4 T olive oil
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 1/2 t chili powder
2 cups tomatoes or can of diced tomatoes
5 cloves garlic
1/2 t cumin
1 t dried oregano
1 t salt
1-2 lbs chicken breast
1/2 c raisins
Pinch of pepper
1 bunch of green onion for garnish
Fresh cilantro for garnish

1. Heat olive oil in a large skillet and add onion and pepper. Cook until onion is soft for 5 minutes.
2. Add chili powder, tomatoes, garlic, cumin, oregano and salt. Cook for several minutes until mix becomes fragrant.

3. Add chicken and raisins. Heat for 10 minutes and season with salt and pepper.

4. Serve over rice or beans. Garnish with cilantro and green onions.

Source: Tosca Reno's Eat Clean Cookbook

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