Chicken Colombia
Cook time – 25 min
- Total time
- 35 minutes
- Preparation time
- 10 minutes
- Calories
- 370
- Portions
- 4
Chicken served with sweet caramelized bananas.
Directions
- Cut bananas in half crosswise, then lengthwise into 4 pieces. In non-stick skillet, brown bananas in oil on both sides (2 to 3 minutes). Remove from skillet.
- Sprinkle chicken with salt and pepper. Brown chicken on both sides in same skillet. Add garlic and ginger root; saute. With vegetable peeler, cut thin strips of peel from orange. Add orange peel, orange juice, 1/2 cup water and chutney to skillet. Cover, simmer 20 minutes.
- Mix cornstarch and remaining 1/4 cup water; stir into pan juices. Cook until sauce boils and thickens. Top chicken with bananas. Generously spoon sauce over all.
Ingredients
- 2 green tipped DOLE® Banana(s), peeled
- 2 teaspoon vegetable oil
- 4 chicken breast halves
- salt and pepper, to taste
- 2 garlic clove(s), pressed
- 1 tablespoon grated fresh ginger
- 1 orange, peel grated and 3/4 cup juice reserved
- 3/4 cup water, divided
- 2 tablespoons mango chutney
- 2 teaspoons cornstarch
Nutritional Facts
| Serving Per Container | |
| Serving Size | 281g |
| Calories | 370 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (9 g) | 14% |
| Saturated Fat (1.5 g) | 8% |
| Cholesterol (120 mg) | 40% |
| Sodium (220 mg) | 9% |
| Total Carbohydrate (26 g) | 9% |
| Dietary Fiber (2 g) | 8% |
| Total Sugars (11 g) | |
| Protein (45 g) | |
| Calcium | 4% |
| Iron | 10% |
| Magnesium | 10% |
| Manganese | 10% |
| Niacin | 100% |
| Pantothenic Acid | 15% |
| Phosphorus | 35% |
| Potassium (690 mg) | 20% |
| Riboflavin | 15% |
| Selenium | 60% |
| Thiamin | 10% |
| Vitamin A | 4% |
| Vitamin B6 | 60% |
| Vitamin C | 50% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.