This Mexican dish will be sure to please a crowd and the pumpkin seeds add a nice crunch.Ingredients
1/3 tablespoon canola oil
1/4 onion, chopped
1/4 red bell pepper, chopped
1/2 teaspoon ground cumin
1/2 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/3 tablespoon flour
1/4 teaspoon freshly ground black pepper
1/2 cups educed-sodium chicken broth
1/2 pound boneless, skinless chicken tenders
1/4 cup pumpkin seeds
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, bell pepper, cumin, oregano, and salt. Stir to mix. Cover and cook over medium heat, stirring occasionally, for 3 minutes or until the vegetables have softened.
Add the flour and black pepper. Stir so the flour thoroughly coats the vegetables. Add the broth and cook, stirring constantly, for 2 minutes or until thickened. Add the chicken.
Cover and simmer for 10 minutes or until the chicken is cooked through.
Add the pumpkin seeds and stir into the sauce.
- 12.3 g
- 242.3 mg
- 1.5 g
- Dietary Fiber
- 1.5 g
- 32.3 g