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Chicken Picadillo

This zesty one-pot meal is easy to throw together on a busy weeknight

Recipe Source: Deliciously Healthy Dinners


2 tsp olive oil

1 large yellow onion, finely chopped

1 medium green bell pepper, rinsed and finely chopped

1 medium red bell pepper, rinsed and finely chopped

1½ Tbsp garlic, mashed (about 3 cloves)

12 oz boneless, skinless chicken breast, cut into thin strips

⅓ C no-salt-added tomato sauce

⅓ C low-sodium chicken broth

⅓ C lemon juice

¼ tsp ground cumin

2 bay leaves

⅓ C water

¼ C golden seedless raisins

For garnish:

1 Tbsp fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp dried coriander)
1 Tbsp capers, drained
2 Tbsp green olives, chopped

Photograph of the completed recipe.
calories 162
Total fat 5 g
Saturated fat 1 g
Cholesterol 46 mg
Sodium 133 mg
Total fiber 2 g
Protein 18 g
Carbohydrates 13 g
Potassium 380 mg


  • 1
    Heat olive oil in a large sauté pan over medium heat.  Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes.

  • 2
    Add the chicken, and stir fry for another 5–10 minutes until chicken is no longer pink inside.

  • 3
    Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken.

  • 4
    Cover the pan, and reduce the heat.  Simmer for 10 minutes.

  • 5
    Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Tip: Serve with brown rice and black beans.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.