Low-cal Fiesta Chicken

Heat a large skillet over medium-high heat and add the chicken breast pieces, stirring occasionally until the exterior is sealed and lightly browned, about 4-5 minutes.

Add the finely chopped onion and minced garlic to the skillet, stirring constantly until the onion softens and becomes translucent, about 2-3 minutes.

Sprinkle the chili powder and crushed oregano over the chicken and onion mixture, stirring well to distribute the spices evenly.

Pour in the 8 oz tomato sauce, ½ cup orange juice, and 1 tbsp water, then add the chopped pimento and raisins; stir to combine all ingredients.

Reduce heat to medium-low and simmer the mixture uncovered for 20-25 minutes, stirring occasionally, until the chicken is cooked through and tender.

Dissolve the 2 tsp cornstarch in 1 tbsp cold water to create a slurry, then add it to the skillet while stirring constantly.

Simmer for another 2-3 minutes, stirring frequently, until the sauce thickens and becomes glossy.

Remove from heat and stir in several dashes of bottled hot pepper sauce to taste, adjusting the heat level as desired.

Divide the hot cooked rice evenly among four serving bowls or plates.

Ladle the chicken and sauce over the rice portions and garnish each serving with snipped parsley before serving.