CARIBEAN CHICKEN

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From Eat for a Healthy Lifestye Class serves 4 6 pts each

12 oz. chicken tenderloin strips
make sure 2 per person
1/4 tsp. salt
1/8 tsp. gr. red pepper
1 tsp. cooking oil
1 medium sweet potato, peeled, halved lengthwise and thinly sliced
1 small banana pepper or yellow bell pepper, seeded and diced (lg dice)
3/4 c. unsweetened pineapple juice or 1 cup
1 tsp. cornstarch (if 1 c. juice - add 2 tsp cornstarch)
2 unripe bananas, quartered lengthwise and cut into 3/4 inch pieces
2 c. cooked brown rice
optional: Toasted coconut (or garnish)

Season chicken with salt and gr. red pepper.

Heat a large nonstick skillet and add oil Cook chicken in hot oil, until lightly browned. about 1 minute on each side.
add sweet potato and banana pepper, cook and stir 6 minutes longer.

In a small bowl, stir together the pineaple juice and cornstarch; add to skillet. Cook, stirring gently until bubbly. Add banans; cook and stir 2 minutes more. Serve over cooked brown rice. If desired, sprinkle each serving with a bit of toasted coconut.

Per serving with 1/2 cup brown rice: Cal. 325 Fat 5 g Fiber 4g

If you want a lot of sauce just add more pineapple juice.



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