Barbecued chicken and vegetables over potatoes

5 servings

Ingredients

QuantityIngredient
cupCabbage; finely shredded
2cupsOnion; chopped
1Garlic clove; minced
1poundsChicken breasts no skin, boned, trim fat cut in thin strips
1can(8 oz) tomato sauce, low-sodium or regular
½cupKetchup
1Sweet red or green peppers seeded and diced
1tablespoonGranulated sugar
2teaspoonsBalsamic vinegar
1teaspoonDried thyme
¼teaspoonPowdered mustard
teaspoonGround cloves
3Drop hot pepper sauce
(to 4)
4largesBaking potatoes (to 5) oven or micro baked

Directions

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