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Mexican Chicken

6 servings

  • 4 Tablespoons Vegetable Broth,
       or fat-free chicken broth
  • 3 cloves minced garlic
  • 1 1/2 cups chopped onions
  • 1 cup diced red bell pepper
  • 1 pound skinless boneless chicken
       breasts, cut in 1-inch cubes
  • 1 16 oz. can canned stewed
       tomatoes, drained
  • 1 16 oz. can Health Valley Mild
       Vegetarian Fat-free 3 Bean Chili
  • 1/4 teaspoon chili powder
  •   dash of Cayenne Pepper
  • 2 cups steamed broccoli flowerettes
  • 2 Tablespoons chopped fresh cilantro
  • 3 cups cooked brown rice

Heat broth in dutch oven over medium-high heat. Stir-fry garlic, onion, red pepper and chicken for about 10 minutes, until chicken is cooked.

Stir in drained stewed tomatoes, chili, chili powder and cayenne powder. Bring mixture to a boil. Cover, and reduce heat, simmer for about 8 minutes to allow the flavors to blend. Stir in steamed broccoli and simmer an additional 2 minutes.

Remove from heat. Serve over brown rice, garnish with chopped cilantro.

 
Nutrition Facts
Amount Per Serving: Calories 290 - Calories from Fat 26
Percent Total Calories From: Fat 9%, Protein 35%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 1g, Cholesterol 64mg, Sodium 413mg, Total Carbohydrate 41g, Dietary Fiber 1g, Protein 25g, Vitamin A 1872 units, Vitamin C 72 units, Calcium 0 units, Iron 2 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone (760) 433-0300  |  Fax: (760) 433-0304
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