Ingredients
Scale
- 1 lb raw shrimp, deveined
- 2 boneless chicken breasts (about 1 lb), diced
- 1 green bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 14 oz canned diced tomatoes (with herbs)
- 1 cup low-sodium vegetable broth
- 1 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
Instructions
- Prep your ingredients by dicing the onion and bell pepper and mincing the garlic.
- Heat olive oil in a large skillet over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for another minute.
- Add diced chicken to the skillet and cook until no longer pink, about 7 minutes.
- Stir in canned tomatoes and vegetable broth; add cayenne pepper. Simmer for 10 minutes.
- Add shrimp and cook until pink, about 3-4 minutes.
- Serve hot over rice or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Creole
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 160mg