Quick Caribbean Chicken

Sweet potatoes, bananas and pineapple juice give this tasty chicken recipe a delightful tropical flair.

Prep/Cook Time: 20 Minutes, Servings: 4

Ingredients

• 12 ounces chicken breast tenderloins or skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
• ¼ teaspoon salt
• ⅛–¼ teaspoon ground red pepper
• 1 teaspoon cooking oil
• 1 medium sweet potato, peeled, halved lengthwise and thinly sliced
• 1 small fresh banana pepper, seeded and chopped
• ¾ cup unsweetened pineapple juice
• 1 teaspoon cornstarch
• 2 unripe bananas, quartered lengthwise and sliced 3/4 inch thick
• 2 cups hot cooked brown rice
• Snipped fresh cilantro (optional)

Directions

1. Sprinkle chicken strips with salt and ground red pepper.
2. In a large nonstick skillet, cook chicken in hot oil over medium heat for 3 minutes. Add the sweet potato and banana pepper. Cook and stir, just until sweet potato is tender, 5 to 6 minutes more.
3. Meanwhile, in a small bowl stir together pineapple juice and cornstarch. Add juice mixture to chicken mixture in skillet. Cook until juice mixture is bubbly, stirring gently. Add the banana pieces; cook and stir for 2 minutes more.
4. To serve, divide the hot brown rice among 4 shallow bowls. Top with the chicken mixture. If desired, garnish with snipped fresh cilantro.

Nutritional Information

Per Serving: 326 Calories, Total Fat: 5 g, Saturated Fat: 1 g, Cholesterol: 45 mg, Carbohydrates: 50 g, Fiber: 4 g, Protein: 20 g, Sodium: 188 mg

© Dotdash Meredith. All rights reserved. Used with permission.

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