Fiesta Chicken With Chili |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a quick and simple recipe I came up with. We were in process of changing our kitchen over to a low carb kitchen so decided to pull this dish together. Some people add a 1/4 tbsp. of chili power to the chili. Others have added 1 tbsp of taco seasoning to the vegetable sauce to begin with. To make this recipe truly low carb substitute in vegetarian 'ground beef' for the red kidney beans. Ingredients:
1 (14 1/2 ounce) can diced tomatoes with green chilies |
1/4 cup chopped green pepper |
1/4 teaspoon garlic salt |
1 tablespoon olive oil |
2 large chicken breasts |
1 (14 1/2 ounce) can red kidney beans |
1 (6 ounce) can tomato juice |
1/2 cup water |
Directions:
1. Preheat the oven to 375 degrees F.
2. Mix the Diced Tomatoes with Chiles, Green Peppers, Garlic Salt, and Olive Oil in a ceramic, glass, or plastic bowl.
3. If possible, do not use a metal bowl, especially copper.
4. Metal may react with the tomato and diminish the overall taste.
5. Cut the chicken breasts in half if desired.
6. Spray your non-metal cooking pan with an Olive Oil Spray and lay the chicken in the pan.
7. Spoon the vegetable mixture onto the chicken with just the edges of the chicken showing.
8. Mix the vegetables every time you spoon the mixture onto the chicken so the oil does not separate.
9. You should use about half the of the vegetable mixtures.
10. Pour as much of the juice of the vegetable mixture into the empty areas in your cooking dish as you can.
11. For clean up its best not get any of the tomatoes your pan.
12. Cover and place the dish with the chicken in the oven for 25-30 minutes.
13. Place the rest of the vegetable mixture and the Kidney Beans, Tomato Juice, and Water into a sauce pan.
14. Heat the chili mixture on low about 10 minutes before the chicken is done.
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