Adapted from a
Hungry Girl recipe.
- 1 lb chicken breast or tenderloins
- 3.5 cups of water
- 2 Chicken bullion cubes
- 1 14.5 oz can of cream corn
- 1 14.5 oz can of navy beans
- 1/2 cup mashed potato flakes
- 1/2 cup Almond Breeze, Unsweetened almond milk
- 2 TBSP chopped jalepeno peppers
- 1 TBSP minced onion
- 1 tsp garlic powder
- 1/2 tsp cumin
- 2 TBSP cilantro
- 1/2 tsp each salt & pepper
- Cut the chicken into pieces and boil in the 3.5 cups of water for 12-15 minutes. Remove the chicken with a fork and cool. Keep the water/broth.
- While the chicken cools, add the bullion cubes, corn, beans, peppers, potato flakes, milk and spices to the pot and bring to a simmer.
- Once the chicken is cool enough to handle, shred it into pieces and add it to the pot.
- Simmer until warm and thick.
Makes 5 servings
Nutrition
Calories 200
Fat 1g
Cholesterol 45mg
Sodium 1442mg
Potassium 256mg
Carbs 24g
Fiber 7g
Sugars 4.5g
Protein 24g
- 1 lb chicken breasts or tenderloins
- Water called for on brown rice package for 1 cup uncooked rice
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup uncooked rice
- 3 cups broccoli or broccoli cauliflower mix
- 1/2 cup shredded Cheddar (fat free)
- Spray skillet with cooking spray. Add chicken; cook 1 to 2 minutes on each side or until browned.
-
Remove
chicken from skillet. Add water, mustard, salt and pepper to skillet;
stirring with wire whisk until blended. Heat to boiling. Stir in rice;
return to boiling. Place chicken pieces and broccoli over rice. Reduce
heat to low; cover and simmer about 10 minutes or until most of liquid
is absorbed and juice of chicken is clear when center of thickest part
is cut (170°F).
-
Sprinkle with cheese; cover and let stand 5 minutes.
Makes 4 servings
Nutrition
Calories 293
Fat .5g
Cholesterol 54g
Sodium 435mg
Potassium 132mg
Carbs 39g
Fiber 1.5g
Sugars 1.5g
Protein 30g