How To Prepare
Add the chicken on both sides with the seasoning blend and thyme
In a large nonstick skillet, heat 1 teaspoon oil over medium-high heat, swirling to coat the bottom. Cook the chicken for 3 to 5 minutes on each side, or until no longer pink in the center. Transfer to a serving platter and cover to keep warm.
Add the remaining 2 teaspoons oil to the skillet, swirling to coat the bottom. Cook the bell pepper and onion for 4 to 6 minutes, or until beginning to brown on the edges, stirring frequently. Remove from the heat.
Stir in the water the black pepper. Spoon around the chicken. Serve with the low sodium hot-pepper sauce.
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Ingredients
- 1 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
- 2 teaspoons salt-free Cajun or Creole seasoning blend
- 1/2 teaspoons dried thyme, crumbled
- 1 tablespoon canola oil, divided use
- 1 cup chopped red bell pepper
- 1/2 cup carrot in matchstick-size pieces
- 1/2 cup chopped onion (yellow preferred)
- 1/4 cup water
- 1/4 teaspoon black pepper (coarsely ground preferred)
- Red low sodium hot-pepper sauce to taste (optional)
Ingredients
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