Sassy Chicken Peppers Food

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SALSA CHICKEN PEPPERS



Salsa chicken peppers image

A low-fat filler that can be warmed up easily for lunch the next day. Experiment with your favourite fillings

Provided by Good Food team

Categories     Dinner, Main course, Snack, Supper

Time 50m

Number Of Ingredients 9

140g Camargue red rice
4 large red peppers
oil , for brushing
270g jar hot salsa (we used Discovery)
200g chopped cooked chicken
200g can red kidney beans , drained
40g grated mature cheddar
20g pack coriander , chopped
lime wedges, to serve

Steps:

  • Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins.
  • Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for 10 mins. Squeeze over lime wedges and serve with an avocado salad.

Nutrition Facts : Calories 370 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 1.65 milligram of sodium

CHICKEN 'N' PEPPERS



Chicken 'n' Peppers image

With garden-fresh peppers and tender chicken, this dish is perfect when your family is craving a lighter dinner. Serve it with rice and green salad

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3/4 cup chicken broth
1/4 cup soy sauce
2 garlic cloves, minced
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
1 tablespoon canola oil
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
1/4 cup water

Steps:

  • In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.

Nutrition Facts : Calories 200 calories, Fat 7g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 207mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

SASSY CHICKEN SALAD



Sassy Chicken Salad image

Although I've slightly tweaked it, here's a recipe that was found on a small foldout attached to a can of Kirkland Seasoned Chicken Breast Meat.

Provided by Sydney Mike

Categories     Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) can tomatoes, diced, drained (actually "tomatoes & mild green chilies," drained)
1/2 cup mayonnaise
1 tablespoon honey
1 large chicken breast, cooked, diced
1 cup celery, thinly sliced
1 cup seedless grapes, halved
1/2 cup pecans, toasted, chopped

Steps:

  • In a medium bowl, combine tomatoes, mayonnaise, and honey.
  • Stir in chicken, celery, grapes, and pecans.
  • Cover and chill before serving.

SASSY CHICKEN



Sassy Chicken image

This recipe came from my great-grandmother (Ma as we called her) and who knows where she got it! It's a very simple recipe from everyday on-hand ingredients and is great with potatoes and green beans for sides!

Provided by Chef Prook

Categories     Chicken

Time 1h40m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 cup ketchup
3 tablespoons Worcestershire sauce
1/2 onion, Sliced
1/2 green pepper, Sliced
1 lb chicken

Steps:

  • Preheat oven at 350°F.
  • Place chicken (I prefer split breast without skin) in coverable oven-safe dish.
  • Combine ketchup, worcestershire sauce, onion, and green peppers.
  • Pour this mixture over the chicken and ensure complete coverage!
  • Cover and bake for 1 to 1 1/2 hours stirring once after 30 minutes.
  • It is done when a fork can effortlessly pull the meat off.

Nutrition Facts : Calories 447.7, Fat 21.3, SaturatedFat 6, Cholesterol 103.5, Sodium 1685, Carbohydrate 39.2, Fiber 1.2, Sugar 31.8, Protein 28.3

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