Cuban-Style Chicken Picadillo

This Cuban-style chicken picadillo is a lean, high-protein dish packed with vibrant veggies and a touch of natural sweetness from raisins.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 tsp olive oil · 108 kcal in the whole recipe
• 1 large yellow onion, finely chopped · 60 kcal in the whole recipe
• 1 medium green bell pepper, finely chopped · 37 kcal in the whole recipe
• 1 medium red bell pepper, finely chopped · 50 kcal in the whole recipe
• 1½ Tbsp garlic, mashed · 29 kcal in the whole recipe
• 12 oz boneless, skinless chicken breast, cut into thin strips · 481 kcal in the whole recipe
• ⅓ cup no-salt-added tomato sauce · 26 kcal in the whole recipe
• ⅓ cup low-sodium chicken broth · 6 kcal in the whole recipe
• ⅓ cup lemon juice · 24 kcal in the whole recipe
• ¼ tsp ground cumin
• 2 bay leaves
• ⅓ cup water
• ¼ cup golden seedless raisins · 119 kcal in the whole recipe
• 1 Tbsp fresh cilantro, chopped
• 1 Tbsp capers, drained · 3 kcal in the whole recipe
• 2 Tbsp green olives, chopped · 31 kcal in the whole recipe

Method

1. Heat the olive oil in a large sauté pan over medium heat, then add the chopped onion, bell peppers, and garlic, cooking until soft (about 5 minutes).

   

2. Add the chicken strips to the pan and stir-fry for 5 to 10 minutes until the chicken is cooked through and no longer pink.

   

3. Stir in the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins.

   

4. Cover the pan, reduce the heat to low, and let it simmer gently for 10 minutes to blend the flavors.

   

5. Discard the bay leaves, then garnish with fresh cilantro, capers, and green olives before serving warm.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.