You spend enough years eating clean and you are bound to just start throwing things together sooner or later. Dieting for shows one of the things that always starts to get to me after a while is the lack of colour of many of my plan staple food meals. This recipe is nothing fancy but provides a fair amount of colour, flavour and stays on track with our general nutritional recommendations, enjoy.
-
- Cabel’s Fresh Salsa Chicken Picante
5 Fresh Chicken Breasts
- 2 Cups Celery (Fine chopped)
- 2 Cups Carrot (Shredded)
- ½ Red Pepper (Fine Chopped)
- ½ Orange Pepper (Fine Chopped)
- ½ White Onion (Fine Chopped)
- 1 ½ Cups Tomato (Fine Chopped)
- 1 Clove Fresh Garlic
- 3-4 Tablespoons Lemon Juice
- 3 Tablespoons Olive Oil
- 1 ½ Cups Pace Medium Picante Sauce
- Garlic Powder, Seasoning Salt, Tex Mex Seasoning
- Cut chicken into cups and place in skillet with olive oil. Add a little garlic and seasoning. Cook covered on medium heat.
- When chicken has lost most of its transparency add Picante sauce and continue to cook covered.
- After 3-5 min add celery, carrot, onion, fresh garlic. Continue to cook covered.
- After 3-5 min add remaining ingredients, lemon juice and continue to season to taste.
I like my celery crispy and in this case feel it gives the meal a nice texture overall. Serve over brown rice if desired.
Makes 5 servings: Calories (not including rice) 330cal, 40g Protein, 20g Carbs, 8g Fat (Approx values)
Brown rice: 220cal per cooked cup
