Chicken Picadillo

servings:5

Ingredients:

1 cup onion, chopped (about 1 large)
1 pound chicken breast halves without skin, cooked & shredded (about 2 cups)
1 cup granny Smith apple, peeled & chopped (1 medium)
1 cup stewed tomatoes, or 1 can
1/4 cup low sodium chicken broth
2 tablespoons raisins
2 teaspoons cider vinegar
1 teaspoon chipotle chiles canned in adobo, minced
1/4 teaspoon cinnamon

Directions:

1. In a medium nonsticket skillet over medium heat, saute the onions until lightly browned.

2. Stir in the remaining ingredients; cook, stirring frequently, until the liquid is slightly reduced and the flavors are blended, about 10 minutes.

Nutrition:

130 Calories; 1g Fat (7.3% calories from fat); trace Sat fat; 18g Protein; 12g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 91mg Sodium.

Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.