Southwestern chicken bake recipe

Makes 6 servings

Prep: 10 min Cook: 30 min

Ingredients

• 2 cups whole wheat Israeli couscous, cooked according to package directions
• 2 cups baked chicken breast, no skin, chopped into small cubes (great place for leftover chicken)
• 15 oz can black beans, drained and rinsed
• 15 oz can pinto beans, drained and rinsed
• 2 Tbsp tomato paste
• 2-3 chipotle peppers in adobo sauce (depending on how much heat you prefer), chopped fine
• 15 oz can low-sodium chopped tomatoes, with liquid
• 3 Tbsp light cream cheese
• 3 oz low-fat sharp cheddar, shredded
• Nonstick cooking spray
• Nonfat Greek yogurt (optional)

Preparation

Preheat oven to 350°F.

Combine ingredients from couscous to cream cheese in a large bowl and mix well.

Spray a 2-quart baking dish with nonstick cooking spray. Pour mixture into prepared dish. Cover with foil and bake for 25 minutes. Uncover, sprinkle with shredded cheese, and bake an additional 5 minutes uncovered.

Add a dollop of nonfat Greek yogurt on top of each serving, for a creamier twist.

Nutrition information

Serving size: 1 cup

Per serving:

Calories: 390 | Total fat: 4 g | Saturated fat: 2 g | Sodium: 234 mg | Cholesterol: 25 mg | Total carbohydrates: 25 g | Fiber: 8 g | Sugars: 3 g | Protein: 22 g