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Ingredients
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1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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1 teaspoon salt, divided
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¼ teaspoon ground black pepper
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3 tablespoons peanut oil, divided
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2 cups diced onion
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2 cloves garlic, minced
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2 tablespoons minced fresh ginger root
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1 teaspoon ground coriander
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½ teaspoon ground cumin
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¼ teaspoon ground turmeric
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¼ teaspoon ground cinnamon
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4 cups low-sodium chicken broth
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1 (14.5 ounce) can no-salt-added diced tomatoes with juices
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1 large sweet potato, peeled and cut into 1-inch cubes
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½ bunch collard greens, tough ribs removed and leaves chopped
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2 medium red bell peppers, seeded and chopped
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⅓ cup natural peanut butter
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6 tablespoons chopped peanuts
Directions
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Season chicken with 1/2 teaspoon salt and black pepper.
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Heat 1 tablespoon oil in a large pot over medium-high heat. Add 1/2 of the chicken; cook and stir until no longer pink, 2 to 3 minutes; transfer to a plate. Add 1 tablespoon oil to the pot and cook remaining chicken; add to chicken on the plate. Cover and set aside.
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Add remaining 1 tablespoon oil to the pot. Reduce the heat to medium; add onion and cook until softened, about 3 minutes. Add garlic, ginger, coriander, remaining 1/2 teaspoon salt, cumin, turmeric, and cinnamon; cook and stir until fragrant, about 30 seconds.
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Stir in broth, undrained tomatoes, sweet potato, collard greens, and bell peppers; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until vegetables are tender, about 20 minutes.
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Return chicken and accumulated juices to the pot; return to a boil. Stir in peanut butter, then simmer until incorporated and chicken is cooked through, 3 to 5 minutes. Garnish with chopped peanuts.
Editor's Note:
This recipe is from "Whole in One: Complete, Healthy Meals in a Single Pot, Sheet Pan, or Skillet" by Ellie Krieger, from Da Capo Lifelong Books. Copyright 2019 Ellie Krieger.
Nutrition Facts (per serving)
444 | Calories |
21g | Fat |
33g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 444 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 4g | 21% |
Cholesterol 61mg | 20% |
Sodium 702mg | 31% |
Total Carbohydrate 33g | 12% |
Dietary Fiber 7g | 26% |
Total Sugars 11g | |
Protein 33g | 66% |
Vitamin C 71mg | 79% |
Calcium 121mg | 9% |
Iron 3mg | 16% |
Potassium 892mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.