Mexican Spicy, But Not Too Spicy, Ground Chicken With Peppers

5
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"This is a very healthy recipe that I just threw together and it was so tasty I thought I would post it. For once I kept track of amounts. This will go very nicely over pasta (I am using tofu pasta) and it will be perfect in a tortilla with refired beans. If you like extra saucy add a 14 ounce can of chopped tomatoes. We just like it moist not too saucy. Could make a great sandwich with some added cheese. You may also make this using cut up breasts or thighs"

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (222.7 g)
  • Calories 215.5
  • Total Fat - 5.2 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 297.7 mg
  • Sodium - 706.4 mg
  • Total Carbohydrate - 11.7 g
  • Dietary Fiber - 2 g
  • Sugars - 2.9 g
  • Protein - 30.5 g
  • Calcium - 43 mg
  • Iron - 4.4 mg
  • Vitamin C - 9.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat a wok or large skillet, high medium heat, lightly spray with oil, add chicken and saute until lightly browned, 3 minutes

Step 2

Add mushrooms, onion, garlic and jalapeno pepper mix well and continue cooking over medium heat for about 8 - 10 minutes

Step 3

Add tomatoes, mix and continue cooking for about a minute or two

Step 4

Add sweet peppers, salsa, cilantro, cajun spice, oregano, season with salt and pepper Continue cooking for about another 3 minutes. Serve and I hope enjoy

Tips & Variations


No special items needed.

Related

Derf "RIP" Forever in our Kitchen

wow this was wonderful, so much flavour and a lovely tingle on the palate!! and so easy to put together. I used ground dark meat turkey and just made half a recipe but left the jalepeno as one whole one and used parsley instead of the cilantro. A great Saturday supper thanks !!

(25 Mar 2012)