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
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This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.