Caribbean Chicken With Nectarines, Sweet Potatoes and Bananas

Submitted by Sydney Mike

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

 

• Ready In: 20mins
• Ingredients: 9
• 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.

Reviews

[ellie_]

Very good and different from our usual dinners. I made a few changes though by using ground turkey (instead of the chicken), skipping the nectarine (out of season) and adding 1 tangerine and some baby carrots. I also used 1 whole jalapeno. Very good and easy dinner. Thanks for sharing!