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it?s all good! the boneless, skinless
chicken
breast in the chili creates a satisfying meal higher in protein and lower in saturated fat than many traditional chili recipes. top with avocado, low fat cheese, and cilantro for a nutritious meal that?s quick and easy enough to prepare on a weeknight but festive enough for a weekend. play / o n t h e p l at e weeknight
chicken
chili ingredients ? 2
tbsp
. olive oil ? 1-2 lbs boneless, skinless
chicken
breast ? 1 onion, chopped ? 2 bell peppers, chopped ? 1
tbsp
. minced garlic ? 1 jalapeno, seeded and minced (optional) ? 2
tbsp
. chili powder ? 1
tbsp
. cumin ? 1 ½ cups
chicken
broth ? 1
tbsp
.
chicken
bouillon ? 2 15-oz cans of your favorite type of beans (we used northern and kidney) ? 1 lb. frozen corn kernels ? 2 14-oz cans fire roasted diced tomatoes directions 1. heat one tablespoon of olive oil over high heat in a large
pot
or dutch oven. 2. once hot, add the
chicken
breasts to the
pot
and cook for one minute. flip the
chicken
and cook for an additional minute. 3. remove the
chicken
from the
pot
and reduce the heat to medium. add one tablespoon of olive oil, and then the onion, bell peppers, garlic, and jalapeno. sautée the vegetables for 5-10 minutes, or until soft and slightly brown. 4. turn the heat back to high and add the chili powder and cumin. cook for about one minute, and then pour in the
chicken
broth, scraping the bottom of the pan to remove any bits of stuck vegetables. 5. add the
chicken
back to the
pot
along with the bouillon, beans, corn, and tomatoes, and bring to a boil. 6. cover. reduce heat to low, and cook for one hour, or until
chicken
is cooked through. 7. when ready to eat, shred the
chicken
in the
pot
before serving. 108 brparents.com | january 2017
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