Tuesday, October 18, 2011

Santa Fe Chicken

This is an easy weeknight meal that you can throw in the crock pot the night before and forget about until dinner time. It is low fat shredded chicken with corn tomatoes and black beans. Serve over rice with some scallions, cilantro, sour cream, and some reduced fat cheese. Leftovers make great burritos!

Santa Fe Chicken


  • 1 1/2 lbs. chicken breast
  • 14/4 oz. can diced tomatoes with green chiles
  • 15/ oz can black beans, drained and rinsed
  • 8 oz. frozen corn
  • 1/4 cup chopped fresh cilantro
  • 14/4 oz. can fat free chicken broth
  • 3 scallions, chopped
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. cayenne
  • salt to taste
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne, and salt in the crock pot. Season the chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half an hour before serving, remove chicken and shred. Return chicken to crock pot and stir in. Adjust salt and seasoning. Serve over rice.

Serving size: 1 cup
Calories: 190
Fat: 15 g
Fiber: 5.6 g
Carbs: 23.1 g
Protein: 21 g

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