Sugar-Free Chili Chicken
Savor the bold and zesty flavors of Sugar-Free Chili Chicken, a wholesome and guilt-free twist on a beloved classic! This recipe combines tender, bite-sized chicken pieces with a medley of vibrant vegetables like green and red bell peppers, all simmered in a rich tomato-based sauce infused with chili powder, cumin, paprika, and oregano. Made entirely without added sugars, the dish relies on the natural sweetness of fresh ingredients and no-sugar-added canned tomatoes for a hearty, satisfying meal. With a quick prep time of 15 minutes and just 35 minutes of cooking, this low-sodium, protein-packed dish is perfect for busy weeknight dinners. Finished with a fragrant sprinkle of fresh cilantro, Sugar-Free Chili Chicken is as flavorful as it is healthy. Pair it with steamed rice or a fresh side salad for a complete meal the whole family will love!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 large garlic cloves, minced
- 1 medium green bell pepper, chopped
- 1 medium red bell pepper, chopped
- 1 15-ounce can canned diced tomatoes, no added sugar
- 2 tablespoons tomato paste, no added sugar
- 1 cup chicken broth, low-sodium
- 1 teaspoon ground cumin
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.25 cup fresh cilantro, chopped
Instructions
Cut the chicken breasts into bite-sized pieces.
In a large pan, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the minced garlic, chopped green bell pepper, and red bell pepper. Cook for 3-4 minutes until the peppers are slightly softened.
Push the vegetables to the side of the pan, add the chicken pieces, and cook until browned on all sides, approximately 5-7 minutes.
Stir in the canned diced tomatoes, tomato paste, and chicken broth.
Season with ground cumin, chili powder, paprika, dried oregano, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the pan, and let the mixture simmer for 15 minutes, stirring occasionally.
In a small bowl, mix the cornstarch and water to form a slurry. Add this mixture to the pan to thicken the sauce.
Increase the heat to medium and cook for an additional 5 minutes or until the sauce has thickened to your liking.
Remove from heat and garnish with freshly chopped cilantro before serving.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 65.3 g | 24% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 20.0 g | ||
| Protein | 225.7 g | 451% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3098 mg | 66% | |
*The % Daily Value 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.
