Chicken Colombia

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Total Time (minutes)
35
Difficulty
1
Servings
4
Ingredients
9
Total Prep Time: 10 minutes
Calories Per Serving: 370
Nutrients

Nutrition Facts

Serving Size: 281g

Amount per serving
Calories 370 Calories from fat: 80
% Daily Value*
Fat 9 g 14 %
Saturated 1.5 g 8 %
Trans g
Cholesterol 120 mg 40 %
Sodium 220 mg 9 %
Potassium 690 mg 20 %
Carbohydrate 26 g 9 %
Fiber 2 g 8 %
Sugars 11 g
Protein 45 g
Vitamin A 4 %
Vitamin C 50 %
Calcium 4 %
Iron 10 %
Thiamin 10 %
Riboflavin 15 %
Niacin 100 %
Vitamin B6 60 %
Pantothenic Acid 15 %
Phosphorus 35 %
Magnesium 15 %
Zinc 10 %
Selenium 60 %
Manganese 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken served with sweet caramelized bananas.

Ingredients

  • 2 green tipped DOLE® Banana(s), peeled 
  • 2 teaspoon vegetable oil 
  • 4 chicken breast halves 
  • salt and pepper, to taste 
  • 2 garlic clove(s), pressed 
  • 1 tablespoon grated fresh ginger 
  • 1 orange, peel grated and 3/4 cup juice reserved 
  • 3/4 cup water, divided 
  • 2 tablespoons mango chutney 
  • 2 teaspoons cornstarch

Directions

  1. Cut bananas in half crosswise, then lengthwise into 4 pieces. In non-stick skillet, brown bananas in oil on both sides (2 to 3 minutes). Remove from skillet.
  2. Sprinkle chicken with salt and pepper. Brown chicken on both sides in same skillet. Add garlic and ginger root; saute. With vegetable peeler, cut thin strips of peel from orange. Add orange peel, orange juice, 1/2 cup water and chutney to skillet. Cover, simmer 20 minutes.
  3. Mix cornstarch and remaining 1/4 cup water; stir into pan juices. Cook until sauce boils and thickens. Top chicken with bananas. Generously spoon sauce over all.
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Chicken Colombia Chicken served with sweet caramelized bananas. Prep Time: Cook time: Serves: 4
Nutrition facts: 370 Calories, 9 grams fat
Ingredients: 2 green tipped DOLE® Banana(s), peeled , 2 teaspoon vegetable oil , 4 chicken breast halves , salt and pepper, to taste , 2 garlic clove(s), pressed , 1 tablespoon grated fresh ginger , 1 orange, peel grated and 3/4 cup juice reserved , 3/4 cup water, divided , 2 tablespoons mango chutney , 2 teaspoons cornstarch, Directions:Cut bananas in half crosswise, then lengthwise into 4 pieces. In non-stick skillet, brown bananas in oil on both sides (2 to 3 minutes). Remove from skillet.Sprinkle chicken with salt and pepper. Brown chicken on both sides in same skillet. Add garlic and ginger root; saute. With vegetable peeler, cut thin strips of peel from orange. Add orange peel, orange juice, 1/2 cup water and chutney to skillet. Cover, simmer 20 minutes.Mix cornstarch and remaining 1/4 cup water; stir into pan juices. Cook until sauce boils and thickens. Top chicken with bananas. Generously spoon sauce over all.