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Chicken Vegetable Creole

Serve with brown rice and a salad for a complete meal. To add spice to this dish, try sausage instead of chicken.

Recipe Source: Soulful Recipes (ca.gov)


  • 1 pound boneless, skinless chicken breasts, cut into large chunks
  • 1 large onion, chopped
  • 1 (14 1/2 – ounce) can diced tomatoes
  • 1/3 cup tomato paste
  • 2 stalks celery, chopped
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1/8 teaspoon ground black pepper
    1 1/2 cups broccoli florets


  1. Cut chicken breast into large chunks. On a clean surface and cutting board chop onion and celery.
  2. Spray a large skillet with nonstick cooking spray and heat over medium heat.
  3. Add chicken and onion; cook, stirring frequently, for 10 minutes.
  4. Stir in all remaining ingredients except broccoli and cook for 5 minutes, stirring occasionally.
  5. Stir in broccoli, cook for 5 minutes more. Serve while hot.
  6. Refrigerate any leftovers within 2 hours. 
Serving Size: 1 cup
Total Fat3 g
Saturated Fat1 g
Cholesterol46 mg
Sodium460 mg
Total Carbohydrate11 g
Dietary Fiber3 g
Total Sugars3 g
Added Sugars included0 g
Protein19 g
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