Creole Chicken & Vegetables

READY IN: 20mins
Recipe by Pineapple

Dinner Tonight from Cooking Light

Top Review by katii

This is very yummy, but I had to make a few adjustments to really make the flavours pop. After I had finished making the dish, it had good potential but the flavours were too weak/bland, so I added a clove of garlic and a few tablespoons of a smoked pepper and eggplant spread that I had on hand. That slight change really made this dish amazing, and I'm certainly making it again! This dish has so much potential, and with a bit more, it really blows you away. Thanks for posting! *Made for Spring PAC 2009*

Ingredients Nutrition

  • cooking spray
  • 1 lb chicken breast tenders
  • 2 cups frozen bell peppers, stir-fry thawed (such as Bird's Eye brand)
  • 1 cup frozen cut okra, thawed
  • 34 cup thinly sliced celery
  • 34 teaspoon sugar
  • 12 teaspoon salt
  • 12 teaspoon dried thyme
  • 14 teaspoon ground red pepper
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 14 cup chopped fresh parsley
  • 1 tablespoon butter


  1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  2. Add chicken; cook 3 minutes on each side or until browned.
  3. Add pepper stir-fry and next 6 ingredients (through red pepper), stirring to combine.
  4. Pour tomatoes over chicken mixture; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Uncover; cook 3 minutes.
  5. Add parsley and butter, stirring until butter melts.

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