Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas

Name: Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by Sydney Mike

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

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.
Reduce heat to medium & add the sweet potatoes, nectarine, marmalade, mustard & jalapeno, cooking & tossing gently until heated through, about 2 minutes.
Add the bananas & cook until heated through, 1 to 2 minutes.
Serve the mixture sprinkled with sliced scallions.

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