1 lb. boneless skinless chicken thigh, cut into strips
1 red bell pepper, cut into strips
1/2 cup orange juice
2 Tbsp. brown sugar
1 Tbsp. chipotle hot pepper sauce
1/2 tsp. ground cumin
1/2 tsp. garlic powder
2 cups hot cooked brown rice
1 large orange, sectioned
1 cup fresh pineapple chunks (1 inch)
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Let's Make It
Heat 1 Tbsp. dressing in large skillet on medium-high heat. Add chicken and bell peppers; cook and stir 5 min. or until chicken is done.
Mix remaining dressing, juice, sugar, hot pepper sauce, cumin and garlic powder until blended. Add to chicken mixture; stir. Bring to boil.
Remove from heat. Stir in rice and fruit; cover. Let stand 5 min.
Prepare using 1 can (11 oz.) mandarin orange sections, drained, for the orange and 1 can (8 oz.) pineapple chunks in juice, drained, for the fresh pineapple chunks.
This skillet meal is low in calories, fat and sodium. It's rich in vitamin C, thanks to the combination of red peppers, oranges and orange juice.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.