1/4 C all-purpose flour

1/4 t garlic salt

12 oz chicken breast, cut into 1-inch pieces

1 T oil or Pam

1 medium onion quartered, sliced

1-1/2 C apple juice or pineapple juice

2 C sweet potatoes peeled and cubed, 1/2 inch pieces 29 oz diced tomatoes, no-salt added

1 t dried basil

In a large plastic bag, combine flour and garlic salt. Add chicken; shake until coated. Heat oil in nonstick saucepan over medium-high heat until hot. Add chicken; cook 3 minutes, or until just browned. Remove chicken. Add onions and cook 2 minutes, or until tender; adding some juice if necessary to prevent sticking. Stir in remaining juice, sweet potatoes, tomatoes, basil and chicken. Bring to a boil.Reduce heat to low; simmer 30-45 minutes, or until chicken is no longer pink and potatoes are tender, stirring occasionally.

Makes 4 (1 3/4 cup) servings at 6 points each.

NOTE: I end up simmering this for about an hour so the potatoes are done. Could be the altitude (Denver) or I cut the potatoes too big. :)