Ingredients
4
4 servings
- •1.25 pounds skinless, boneless chicken breasts
- •1 tablespoon olive oil
- •0.5 onion, chopped
- •1 red bell pepper, chopped
- •4 cloves garlic, chopped
- •0.25 cup cooking sherry
- •1 tablespoon capers
- •salt to taste
- •1 roma (plum) tomato, chopped
- •0.25 cup chopped fresh cilantro
Instructions
- Bring a pot of water to a boil; add chicken and cook until no longer pink in the center, 20 to 25 minutes. Transfer chicken to a work surface and cool until easily handled.
- Heat olive oil in a skillet over medium heat; cook and stir onion for about 3 minutes. Add red bell pepper; cook and stir until onion and pepper are softened, about 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Cover skillet and cook onion mixture until slightly browned, 5 to 10 minutes.
- Shred chicken using your hands and sprinkle into the onion mixture. Add sherry and capers; season with salt. Cook and stir chicken mixture until heated through and flavors have blended, 10 to 15 minutes. Mix cilantro and tomatoes into chicken mixture; cook and stir until tomatoes start to break down, 5 to 10 minutes.
Nutritional Facts
Per 4 servings
- Calories: 229
- Carbohydrate: 9g
- Fat: 5g
- Fiber: 2g
- Protein: 34g
- Sugar: 3g
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