Chicken with Cherry-Pepper Sauce

Chicken with Cherry-Pepper Sauce

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From: Diabetic Living Magazine

Dark sweet cherries, roasted red peppers and cayenne pepper make up the spicy-sweet sauce in this easy main dish chicken recipe that's ready in just 30 minutes. Topped with creamy goat cheese, this is a meal your family will love.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Nonstick cooking spray
  • 4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅔ cup bottled roasted red sweet peppers, drained
  • ⅓ cup frozen unsweetened pitted dark sweet cherries, thawed (undrained)
  • ⅛ teaspoon salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 1 ounce semi soft goat cheese (chèvre), crumbled
  • 1 tablespoon snipped fresh chives

Preparation

  • Prep

  • Ready In

  1. Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Sprinkle chicken with the ¼ teaspoon salt and the black pepper. Add to hot skillet. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once halfway through cooking.
  2. Meanwhile, finely chop the roasted sweet peppers and cherries. In a bowl stir together the roasted peppers, cherries, the ⅛ teaspoon salt and, if desired, the cayenne pepper.
  3. Transfer chicken to four serving plates. Spoon pepper-cherry mixture over chicken. Sprinkle with goat cheese and chives.

Nutrition information

  • Serving size: 1 chicken breast half and 2 tablespoons sauce
  • Per serving: 124 calories; 4 g fat(2 g sat); 1 g fiber; 4 g carbohydrates; 18 g protein; 4 mcg folate; 53 mg cholesterol; 2 g sugars; 162 IU vitamin A; 70 mg vitamin C; 28 mg calcium; 1 mg iron; 324 mg sodium; 315 mg potassium
  • Nutrition Bonus: Vitamin C (117% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2½ lean protein, ½ vegetable

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