Ingredients:
8 oz. chicken breasts
1 red bell pepper
1 red onion
2 cloves garlic, minced
4 tomatoes
1 cup low-sodium chicken broth
1 1/3 cup great northern beans (cooked from dried beans)
1 tbsp of extra virgin olive oil
1 tsp paprika
1/2 tsp crushed red pepper flakes
1/2 tsp sea salt
1/4 tsp black pepper
2 oz. reduced-fat cheddar cheese
4 tbsp light sour cream
Directions:
Fill a large pot with water. Cut an X in the bottom of each tomato and place in water. Bring water to a boil and cook for 5 minutes until flesh begins to peel.
Meanwhile, cut the onion and red pepper into chunks. Place vegetables in food processor and pulse grind until pureed.
Heat olive oil over medium-high heat. Add vegetables and garlic to pan. Cook for a couple minutes, stirring occasionally.
Cut chicken into chunks. Add to food processor and pulse grind until chicken is finely ground.
Moving vegetable mixture to one side of the pan, add chicken to the other side of the pan with spices. Brown chicken and combine with vegetables.
Once tomatoes are finished cooking, drain water and rinse in cold water, adding ice if necessary to bring down the temperature of the tomatoes. Once cool until to handle, peel tomatoes and remove stemmed end. Add tomatoes to clean food processor. Grind into sauce.
Add tomato sauce, beans and chicken broth to the pan with chicken and vegetables. Stir to combine making sure to deglaze the brown bits from the bottom of the pan. Heat over medium-low heat until everything is heated through.
Serve in bowl with 1 tbsp of sour cream and 1/2 oz. of shredded cheddar.
Nutrition Facts
Serves 4
Serving Size 390.3g
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Calories - 259
Calories from Fat - 75
Total Fat - 8.3g
Saturated Fat - 2.3g
Cholesterol - 46mg
Sodium - 709mg
Total Carbohydrates - 24.5g
Dietary Fiber - 7.2g
Sugar - 4.2g
Protein - 23.6g
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Vitamin A - 61%
Vitamin C - 155%
Calcium - 18%
Iron - 13%
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