barbecued chicken and vegetables over potatoes

5 servings
1½ cup Cabbage; finely shredded
2 cups Onion; chopped
Garlic clove; minced
1 pounds Chicken breasts no skin, boned, trim fat cut in thin strips
1 can (8 oz) tomato sauce, low-sodium or regular
½ cup Ketchup
Sweet red or green peppers seeded and diced
1 tablespoon Granulated sugar
2 teaspoons Balsamic vinegar
1 teaspoon Dried thyme
¼ teaspoon Powdered mustard
⅛ teaspoon Ground cloves
Drop hot pepper sauce
  (to 4)
4 larges Baking potatoes (to 5) oven or micro baked

Recipe by: Skinny One-Pot Meals - ISBN 0-940625-75-X Combine cabbage, onion, and garlic in 2½-qt microwave-safe casserole. Cover with lid and microwave on high 4 to 5 mins, or until onions and cabbage are partially cooked, turning casserole and stirring once during microwaving.

Add chicken, tomato sauce, ketchup, bell pepper, sugar, vinegar, thyme, mustard, cloves, and hot pepper sauce. Stir to mix well. Cover and microwave 5 to 7 mins on high, turning casserole ¼ turn and stirring contents once during microwaving.

Serve chicken and sauce over baked potatoes. (Can also be served as open-faced sandwich by substituting English muffins or rolls for the baked potatoes.)

NOTE: Recipe developed and tested in 900 watt oven. Adjust times accordingly for yours.

NUTRITIONAL DATA (based on 5 servings): Per Serving: Calories 282 Fat (gm) 2.0 Sat. fat (gm) ½ Cholesterol (mg) 37 Sodium (mg) 383 Protein (gm) 18 Carbohydrate (gm) 49 % Calories from fat 6

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