Chicken Creole

This is so great, not too spicy, but lots of wonderful flavors. A great way to get your family to eat vegetables

chicken creole

INGREDIENTS

  • 1 lb. boneless, skinless chicken breasts
  • 1 teaspoon Olive oil
  •  2 small onions
  • 2 medium green peppers
  • 1 small zucchini
  • 1 large eggplant
  • 4 ounces mushrooms, pre-sliced
  • 24 ounces tomatoes, can, peeled, whole
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon Italian seasoning
  •  ½ cup Grated low fat cheese, your choice
  •  ½ cup low fat mozzarella cheese

METHOD

  1. Slice eggplant and place on paper towels and sprinkle with a little bit of salt, to remove excess water from eggplant – let it sit for 20 minutes, then cut into 1″ chunks
  2. Cut other vegetables into bite-size pieces (similar size to eggplant)
  3. Preheat oven to 350 degrees.
  4. Cut chicken into 1 inch pieces. Heat olive oil over medium high heat
  5. Brown chicken with onions and peppers.
  6. Add zucchini, eggplant, mushrooms, tomatoes.
  7. Cook until vegetables are tender.
  8. Add spices.
  9. Put in 13×9 glass dish and cover with foil. Bake for 20 minutes at 350.
  10. Then sprinkle with grated cheese and mozzarella cheese and bake at 350 uncovered for 30 minutes.

• Source: Mary Brown – South Shore Medical Center Healthy Recipe Contest

NUTRITION FACTS

Servings: 6

Amount Per Serving

  • Calories: 234
  • Total Fat: 6.52g
  • Cholesterol: 61mg
  • Sodium: 344mg
  • Total Carbs: 16.09
  • Dietary Fiber: 6.02 g
  • Sugars: 8.05g
  • Protein: 27.91g

Print Chicken Creole recipe