Creole Chicken with Okra

 

Creole Chicken with Okra

Ingredients

• 1 lb. boneless skinless chicken breast

• 4 T. olive oil divided

• 1/2 c. diced onion

• 1/2 c. chopped green bell pepper

• 2 cloves garlic minced

• 1 c. halved grape tomatoes

• 1/2 c. fresh chopped or frozen cut okra

• 1/2 tsp. dried thyme

• 1 T. Louisiana hot sauce

• 1/2 tsp. salt

• 2 c. cooked brown rice

Instructions

1. Cut the chicken into bite-sized pieces. Heat a large nonstick skillet on medium high heat. Add 2 T. olive oil to the skillet. When hot, add the chicken and cook until chicken is almost cook through, stirring frequently. Remove the chicken from the skillet and set aside.

2. Return the skillet to medium-high heat and add 2 T. olive oil. Add the onion and pepper and cook until lightly brown, stirring frequently. Add the garlic and cook for 15 seconds, stirring constantly. Add 1/2 c. water, the tomato halves, okra and thyme. Reduce the heat to medium-low, cover and simmer for 10 minutes or until the okra is just tender. Add the chicken, hot sauce and salt. Cook for 5 minutes to combine the flavors. Serve over the cooked brown rice.