Southwestern chicken bake recipe

Southwestern chicken bake 

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

Serving size: 1 cup

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