20-Minute Chicken Creole

Ingredients

• 1 tablespoon vegetable oil
• 2 chicken breast (whole, skinless, boneless)
• 1 can diced tomatoes (14 1/2 oz., with juice)
• 1 cup chili sauce
• 1 green pepper (chopped, large)
• 2 celery stalk (chopped)
• 1 onion (chopped)
• 2 garlic clove (minced)
• 1 teaspoon dried basil
• 1 teaspoon parsley (dried)
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Directions

1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until the chicken reaches an internal temperature of 165°F (3-5 minutes).
2. Reduce heat to medium (300 degrees in electric skillet).
3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
4. Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
5. Serve over hot, cooked rice or whole wheat pasta.
6. Refrigerate leftovers within 2 hours.

Notes

Learn more about:

• Tomatoes
• Bell Peppers
• Onions
• Garlic
• Celery