Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas

The original of this slightly tweaked recipe was found in the 1995 publication, The Simply Healthy Lowfat Cookbook.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 3⁄4 lb sweet potato, peeled, halved lengthwise & cut crosswise into 1/2-inch half-rounds
• 1  tablespoon olive oil
• 1⁄2 lb  lean ground chicken
• 1  large nectarine, cut into thin wedges
• 1⁄4 cup orange marmalade
• 1⁄4 cup Dijon mustard
• 1⁄2 teaspoon  jalapeno pepper, minced
• 2  medium bananas, firm but ripe, sliced
• 1⁄4 cup scallion, thinly sliced

Directions

1. To a large saucepan of boiling water add the sweet potatoes, return the water to a boil, then reduce the heat to medium-low, cover & simmer until tender, about 10 minutes. Drain well.
2. In a large nonstick skillet, warm oil over medium-high heat until hot but not smoking, then add chicken & saute until opaque & cooked through, about 2 minutes.
3. Reduce heat to medium & add the sweet potatoes, nectarine, marmalade, mustard & jalapeno, cooking & tossing gently until heated through, about 2 minutes.
4. Add the bananas & cook until heated through, 1 to 2 minutes.
5. Serve the mixture sprinkled with sliced scallions.