Chicken Vegetable Creole
  • 30
  • 11
  • 143
  • 6

Chicken Vegetable Creole

Serve with brown rice and salad for a complete meal. To add spice to this dish, try sausage instead of chicken.

  • Nonstick cooking spray
  • 1 pound boneless, skinless chicken breasts, cut into large chunks
  • 1 large onion, chopped
  • 1 (14½-ounce) can diced tomatoes
  • ⅓ cup tomato paste
  • 2 stalks celery, chopped
  • 1½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • ⅓ teaspoon ground black pepper
  • 1½ cups broccoli florets

  1. Spray a large skillet with nonstick cooking spray and heat over medium heat.
  2. Add chicken and onion; cook, stirring frequently for 10 minutes.
  3. Stir in all remaining ingredients except broccoli and cook for 5 minutes, stirring occasionally.
  4. Stir in broccoli, cook for 5 minutes more. Serve while hot. 

Makes 6 servings - 1 cup per serving.

​Calories: 143
Total Fat: 3 g
Saturated Fat: 1 g
Trans Fat: 0 g 
Cholesterol: 46 mg
Sodium: 460 mg
Total Carbohydrate: 11 g
Dietary Fiber: 3 g
Protein: 19 g