Serving Size: 1 cup | Serves: 8

Ingredients:

• 1 tablespoon oil
• 2 chicken breasts (skinless, boneless)
• 1 can diced tomatoes (14 1/2 ounces)
• 1 cup chili sauce
• 1 green pepper (chopped, large)
• 2 celery stalks (chopped)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Directions:

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

Nutrition information per serving:
77 calories, 3g total fat, 0g saturated fat, 0g trans fat, 21mg cholesterol, 255mg sodium, 6g total carbohydrate, 2g fiber, 3g sugar, 8g protein

Source: MyPlate, www.myplate.gov