Mexican Chicken Stew

loaded with fiber and antioxidants!


1 lb. boneless, skinless chicken breasts, cut up bite sized
1 1/2 Tbsp flour
2tsp olive oil
1 lb sweet potatoes, peeled, cut bite size
1 yellow pepper, cut up bite size (yellow peppers are pricey, but you need the special taste)
1 cup chopped onion
2 cups water
1 can (28 0z) diced tomatoes un drained
2 1/2 tbsp salt-free chili powder blend
1 Tbsp minced garlic
1 tsp dried oregano
1 cup frozen corn
1 can (16 oz) kidney beans, drained
1/2 cup chopped Fresh cilantro (makes the dish so don't skip it)

1. sprinkle chicken with flour, toss to coat. Heat 1 1/2 tsp oil in a nonstick Dutch oven. Add chicken, saute 5 min. until cooked thru. remove

2. Heat remaining 1/2 tsp in oil. Add Sweet potatoes, pepper and onion. Cover and cook 7 minutes, stirring often, until lightly colored.

3. Add water, tomatoes, chili powder, garlic and oregano. Reduce heat, cover and simmer 10 minutes until vegetables are almost tender.

4. Add corn and beans. Simmer 2 min. until vegetables are tender. Remove from heat and stir in cilantro.