Chicken Sloppy Joe on Sweet Potatoes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 381 |
| pro | 24 g |
| total fat | 17 g |
| sat. fat | 4 g |
| carb | 35 g |
| fibre | 7 g |
| chol | 87 mg |
| sodium | 716 mg |
| % RDI: | - |
| calcium | 12 |
| iron | 24 |
| vit A | 217 |
| vit C | 110 |
| folate | 24 |
serve with: Carrot and Celery Sticks
Ingredients
- 1 lb lean ground chicken
- 1 tsp vegetable oil
- 1 onion, chopped
- 1 celery stalk, chopped
- 1 half sweet green peppers, chopped
- 1 tbsp chili powder
- 1 tsp dried oregano
- 1/4 tsp each salt and pepper
- 1 pinch cayenne pepper
- 2 cups salsa
- 1/2 cup tomato juice
- 2 sweet potatoes, scrubbed
Preparation
In large nonstick skillet, cook chicken over medium-high heat, breaking up with wooden spoon, until no longer pink, about 8 minutes. Transfer to bowl.
Add oil to pan; cook onion, celery, green pepper, chili powder, oregano, salt, pepper and cayenne over medium heat, stirring occasionally, until softened, about 5 minutes.
Add salsa and tomato juice; bring to boil. Return chicken to pan; reduce heat and simmer until no liquid remains, about 5 minutes.
Meanwhile, with fork, pierce potatoes all over; microwave at High until tender, about 9 minutes. Cut in half; top with chicken mixture.
Additional information :
Substitution: Use ground turkey, beef or pork instead of the chicken.
Tip: After topping potatoes with chicken mixture, you can sprinkle them with 1 cup (250 mL) shredded Monterey Jack cheese, then broil until cheese is melted, about 1 minute.
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